Monday, March 12, 2012

Peppermint Bliss Brownies

Chewy, fudgy brownies.  Refreshing mint buttercream frosting.  Semisweet chocolate glaze.  *drool*





There are lots of recipes "out there" for grasshopper brownies or other mint brownies, but I went with my own favorite recipes and combined them to make a super delicious treat! 



Brownie Layer

1 cup (2 sticks) butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Peppermint Frosting Layer

1 stick butter, softened
2 cups powdered sugar
1 tsp. mint extract
1 Tbsp. water
dash of salt

Chocolate Glaze Layer

1 1/2 cups chocolate chips
2 Tbsp. white Crisco


To prepare brownie layer, first preheat your oven to 350.  Spray an 8 or 9 inch baking pan with nonstick spray for baking. 

In a large mixing bowl, melt 2 stick butter.  Stir in sugar and beat by hand until incorporated.  Add eggs and vanilla and beat by hand until smooth.  Add cocoa powder, flour, baking powder, and salt.  Stir in until no lumps of flour remain.  Spread into prepared pan.  Bake for 30 to 35 minutes or until toothpick inserted in center of brownies comes out with moist crumbs.  Cool completely on wire rack.

To prepare peppermint layer, beat together all ingredients until smooth.  Spread over cooled brownies.  Refrigerate for 15 minutes.

To prepare chocolate glaze, place chocolate chips and shortening in a microwave-safe bowl.  Microwave on high for 1 minute.  Stir until chocolate chips are melted.  If necessary, microwave an additional 10 seconds and stir again until smooth.  Spread over chilled brownies.  Refrigerate at least 30 to 45 minutes until chocolate glaze has chilled and set up.  Cut into squares.  Store in refrigerator.

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