Thursday, March 10, 2011

St. Paddy's Day Mint-Chocolate Brownies

Now you can have chocolate and your mint too! This brownie recipe is perfect for upcoming St. Patrick's Day. The combination of chocolate and mint is awesome! Plus it's green :)

Mint-Chocolate Brownies

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box

2/3 cup chopped pecans

1 cup (6 oz) mint-flavored chocolate chips

Mint Frosting
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/4 teaspoon mint extract

1 drop green food color, if desired

Shiny Chocolate Glaze
Reserved mint-flavored chocolate chips
4 teaspoons butter or margarine
4 teaspoons corn syrup
1 to 2 teaspoons hot water

1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. Make brownie batter as directed on box-- except stir in pecans and 2/3 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.

2.Bake 36 to 41 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.

3.In small bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.

4.In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 6 rows by 5 rows.

Makes 30 brownies

Can't find mint chocolate chips? Use semisweet chocolate chips and add a few drops of mint extract to the Brownie batter, and a couple of drops to the Shiny Chocolate Glaze.

What a refreshing combination! For another, try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.


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