Chocolate Mint Dessert Brownies Recipes

Steps:

• Beat eggs until fluffy.
• Add sugar and vanilla; beat well.
• Melt the butter and chocolate and add to the mixture (mixing well).
• Add flour and stir until smooth.
• Pour into pan.
• Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan).
• Topping: Mix 4 tablespoons butter, confectioners' sugar, mint, and cream.
• Add green food coloring.
• Frost brownies and refrigerate.
• Chill 1 hour.
• Top with remaining butter and melted chocolate chips.
• Refrigerate and cut into squares.

Steps:

• Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies., Spread into a greased 9-in. springform pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and, if desired, food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly., Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
• In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
• In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
• Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
• In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
• In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.
• Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2- by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.