Fudgy Mint Brownies. A colleague of mine it getting married in December and I am thinking of baking some stuff for her wedding. The theme is mint and gold. Hence mint brownies! Well I experimented with another brownie recipe last weekend (recipe will be coming up soon!) as well. But let post this pretty mint brownie recipe first.
Its my first time baking brownies with different “flavours” and experimenting with two different type of brownie recipe. This recipe is really not that difficult. Each component of the brownie, from the brownie base to the mint filling to the chocolate ganache is simple to make on its own. The only thing about this recipe is that it take a little more
time patience. It was really difficult for an impatient baker like me. Funny that I can bake bread that take more than 2hrs but I have no patience to sweet stuff, simply because I cannot resist taking a bite as soon as possible.
These brownies are really nice and refreshing. They taste best, I find, just out of the fridge. Inspired by the After Eight® chocolate. If you like mint ice cream you’ll definitely like them too!
Using chocolate instead of cocoa powder for the brownie base produces a more fudge like brownie, which is much richer than the cocoa powder type brownie. Also they need to be kept in the fridge, or at least not when the temperature is really high, because they become soft if left out for too long a time.
As you can see there were some “bald” patches while I was spreading the mint buttercream simply because I was a little too impatience to get the assembling going on for the buttercream. In the end I had to remove the butter cream and wait till the brownie has cooled completely before spreading the butter cream again.
The next step will be to add the chocolate ganache. Make sure to return to the fridge to let the ganache harden! Otherwise be prepared to have ganache flowing all over the pan or table.
After my first fail attempt to eat them immediately. I left the brownie in the fridge, covered, overnight. It is way easier to cut them the next day. The ganache will still be soft but firm enough so that it does not run all over the place.
Makes 16 fudgy mint brownies (recipe adapted from momontimeout.com)
1/2 cup butter (1 stick/ 113g )
4 ounces (100g) bittersweet chocolate, chopped
100g chocolate filled with mint cream (eg. After Eight®)
3/4 cup (150g) sugar
1 tsp vanilla extract
1/2 tsp mint extract
2 eggs, room temperature
1/2 cup (65g) flour
1/4 tsp salt
1/2 cup butter (1 stick/ 113g), softened (not melted!)
1 – 1.5 cup (125g + 63g) icing sugar (confectioner’s sugar)*
1/2 tsp mint extract
3 drops green food colouring
1 cup (240ml) heaving whipping cream
1 cup (200g) bittersweet chocolate, chopped
Preheat oven to 325 degree f (165 degree C). Line an 8×8 inch baking pan/dish with aluminium foil.
In a microwave proof container, add butter, bittersweet chocolate and mint cream chocolate. Set microwave at 30sec interval on low heat. Remove from microwave after every 30 sec. Give it a good stir and return to micro. Continue till chocolate and butter have melted (Please do not place the mixture in the microwave for 2 mins straight. Unless you want some burnt chocolate!)
Add the sugar and vanilla extract to the chocolate mixture. Then add one egg at a time. Mix well after each egg has been added.
Mix the flour and salt to the chocolate/egg mixture. Mix well with a spatula or a wooden spoon till well incorporated. Be sure to not over mix.
Pour mixture into your prepared pan and bake for 25mins. Take it out of the oven immediate after 25mins (you don’t want them to over cook) and let it cool completely.
With a hand mixer, beat butter till they are light and fluffy. Then add the sugar, extract and colouring. Continue whipping till everything is creamy. (you could add more or less sugar depending on how you like the consistency of the cream. More sugar will not only taste sweeter but the consistency will be firmer. Also make sure to sift the icing sugar before adding to the mixer to remove lumps)
Spread the buttercream on the completely cooled brownies. Then place it in the fridge to cool. (From personal experience: you have to wait till its cooled completely or the buttercream will melt while you spread.)
In another microwave safe bowl, heat whipping cream ( or alternatively you could heat the whipping cream in a small pot till a simmer, then remove from heat). Add the bittersweet chocolate to the whipping cream. Let it sit for 2-3mins. Then mix the chocolate cream mixture till everything is smooth.
Set the mixture aside to cool for about 20mins.
Then pour the ganache over the brownies and return to the refrigerator for at least 30min-1hr.
* Really important to let the brownies harden before slicing because the ganache will flow all over the place. ( Yup I learned it the hard way.)