LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
DECADENT CHOCOLATE MINT BROWNIES
DECADENT CHOCOLATE MINT BROWNIES
BROWNIE BASE:
4 oz. good quality unsweetened chocolate
2/3 c. butter
2 c. brown sugar
3 eggs
1 t. vanilla
1 ¼ c. flour
1 t. baking powder
1 t. salt
PEPPERMINT LAYER:
2 ½ c. powdered sugar
2 ½ T. heavy cream
10 T. butter, room temp
1 t. peppermint extract
Few drops of green food coloring
CHOCOLATE GLAZE:
5 oz. good quality semi-sweet chocolate
5 T. butter
- Preheat oven 350. Lightly spray 9×13” pan with PAM.
- BROWNIE BASE: In saucepan, over medium heat, melt chocolate and butter. Remove from heat and add brown sugar, eggs and vanilla. Blend well.
- Add flour, baking powder and salt. Mix well.
- Pour into prepared pan and bake 20-22 minutes or until toothpick just barely comes out clean. Let cool completely.
- PEPPERMINT LAYER: Prepare by creaming together powdered sugar, cream, butter and extract. Once mixed, beat on medium speed with hand mixer for 2-3 minutes or until fluffy.
- Tint with green food coloring. Frost BROWNIE BASE with this mixture and place in freezer for 30 minutes.
- CHOCOALTE GLAZE: In saucepan over low heat, melt chocolate and butter.
- Remove brownie from freezer and spread warm CHOCOLATE GLAZE gently over the cold buttercream. Place in refrigerator for 10-15 minutes.
- Remove from refrigerator and cut into squares.