Wednesday, March 4, 2009

Mint Chocolate Brownies

The actual brownie recipe is from Wilton...but I changed it a bit to remove the eggs. They are beautiful and super yummy!

Cake Brownies

1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 oz unsweetened chocolate, coarsely chopped (I used cocoa instead so I didn't have to mess with instead you can use 12 Tbsp cocoa powder and 4 Tbsp canola oil)
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
3 eggs (or 1/2 cup unsweetened applesauce)
2 tsp vanilla extract
chocolate chips
Wilton's Mint Brownie Drizzle Icing

1. Preheat oven to 350 degrees. Spray 8x2 or 9x2 inch square pan with vegetable pan spray (I brush on something called Pan Grease which you can get at the Cake and Wedding Cottage, b/c I find it's the BEST thing to use!).
2. In small bowl, combine flour, baking powder, baking soda, and salt (and cocoa if using). In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs (or applesauce), vanilla, and melted chocolate (or oil); mix well. Stir in flour mixture by hand; mix until just combined. Spread batter into prepared pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting.
4. In ziploc bag, melt a handful of chocolate chips. Heat first for about 30 seconds, squeeze bag around, and continue cooking for about 10 seconds at a time until it's fully melted.
5. Drizzle melted chocolate over brownies.
6. Follow directions on Mint Icing for heating in microwave. Drizzle over chocolate drizzled brownies.

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