Mint Brownies

I'm a lover of mint brownies, as you can probably surmise from this post.  While I really love BYU's mint brownies, I have a special place in my heart for Kneader's mint brownies.  They were actually served at my wedding reception.

Last summer we were in Utah, and we went to Kneaders for such a treat, only to find out that their mint brownies are now considered "seasonal" and only served during Christmastime.  I was totally bummed.  So I searched the interwebs and found this recipe, which looked like a good match.  Not only are these fairly close to the real deal, but they are actually BETTER than Kneader's version!  They have a fresher taste, are slightly lighter, and just plain amazing.  This is now my go-to brownie recipe.  They transport well, hold their shape, and are a crowd-pleaser for sure.

 

Mint Brownies

Recipe slightly adapted from Amy Nash's Tastebook, via Christine Fischli

Brownie Base:

• 1 cup butter
• 4 ounces unsweetened chocolate
• 4 eggs
• 2 cups sugar
• 1/2 teaspoon peppermint extract
• 1 cup flour

Mint Filling:

• 6 tablespoons butter, softened
• Powdered sugar (about 1 lb.)
• 2-4 tablespoons milk
• 1/4 teaspoon peppermint extract
• 6-8 drops green food coloring

Chocolate Glaze:

• 6-8 ounces semi-sweet or milk chocolate chips
• 6 tablespoons butter

 Directions:

1. For the brownie base, melt butter & chocolate together over double boiler, then allow to cool a bit. Beat eggs and sugar until frothy, about 5 minutes. Add melted chocolate, blending well. Stir in peppermint extract and flour just until combined, then spread into a greased 9x13 pan. Bake at 350 degrees for 20-25 min. Allow to cool completely.
   
2. For the mint filling, cream butter and powdered sugar, adding milk as needed to make a soft frosting. Add peppermint extract and food coloring, beating to a smooth consistency. Spread over cooled crust, and allow to set. (May want to refrigerate until firm).
3. For the chocolate glaze, melt chocolate chips with butter on low heat over stove or by 30 second intervals in microwave. Stir constantly. Cool slightly and spread or drizzle on top of frosting.
4. Refrigerate until set. Cut into bars. Keep refrigerated.