Flourless Chocolate Mint Brownies

image credit www.whattheforkfoodblog.com


For the Brownies:
  1. 1/3 cup cornstarch
  2. 1/4 cup cocoa powder
  3. 1/2 tsp fine sea salt
  4. 1 10 oz. package of Andes Creme De Menthe Baking Chips
  5. 1/2 C semi-sweet chocolate chips*
  6. 6 Tbsp unsalted butter, cut into 1 tbsp pieces
  7. 3/4 cup granulated sugar
  8. 3 large eggs
  9. 1 tsp vanilla

For the Mint Buttercream:
  1. 1/2 C butter, softened
  2. 2 C powdered sugar
  3. 1 tsp peppermint extract
  4. 3-5 drops green food coloring (optional)
  5. 2 Tbsp milk or heavy cream

For the Chocolate Ganache:
  1. 1 C semi-sweet chocolate chips (8 oz)
  2. 4 Tbsp butter
  3. 1/4 C heavy cream


  1. Preheat oven to 350 degrees and line a 9x9 inch square pan with aluminum foil or parchment paper. Leave enough to hang over the sides a bit so you can use it to lift the brownies out of the pan. Spray with non-stick spray.
  2. In a large glass microwave proof bowl, add the Andes baking chips, 1/2 cup chocolate chips and 6 tablespoons butter. Melt in the microwave at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 seconds at a time until all the chocolate is melted.
  3. While the chocolate is melting, whisk together the cornstarch, salt and cocoa powder in a small bow and set aside.
  4. When the chocolate is melted, stir in the sugar until incorporated. Mix in the vanilla and add the eggs one at a time, stirring after each addition.
  5. Stir in the dry ingredients and mix until just combined. Transfer batter to the prepared baking dish. Spread the batter evenly in the pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean. Allow brownies to cool completely in the pan.
  6. When the brownies have cooled, prepare the frosting. Beat the butter at medium speed in the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer. When the butter is light and creamy, sift in the powdered sugar and beat on low speed. Once the sugar is completely incorporated, turn the speed to medium and beat for 3 minutes. Add the peppermint extract, green food coloring and milk/heavy cream. Beat on medium speed for an additional minute.
  7. Spread the buttercream in an even layer over the cooled brownies. Use an offset spatula to smooth it out.
  8. Prepare the chocolate ganache by melting the chocolate chips and butter together in the microwave at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 seconds compltely melted. Stir in the heavy cream until combined. Pour the ganache over buttercream and let sit for at least 30-60 minutes before cutting so the ganache can set up.
  9. Cut brownies into 25 even squares. The brownies store well in an air-tight container at room temperature for several days.

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