Mint Filled Brownies Recipes

Steps:

• PREHEAT oven to 350°F. Line 13 x 9-inch baking pan with foil. Lightly grease. COMBINE flour, cocoa and baking soda in small bowl. MELT butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining ½ cup DelightFulls morsels over batter. BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack. DRIZZLE with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container. FOR COFFEE GLAZE: DISSOLVE ½ teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl. Stir in ½ cup powdered sugar and 1½ teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth.

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 oven to 350°. In a microwave-safe bowl, microwave butter and chocolate on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in vanilla and eggs, one at a time. Stir in flour. , Pour into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool in pan on a wire rack., Beat filling ingredients until blended; spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until set.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

Steps:

• Preheat oven to 325° F and grease a 13x9-inch baking pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat.
• Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth.
• Transfer to a large bowl and let cool slightly (so you don't cook the eggs).
• Add eggs, one at a time, beating well after each addition.
• Stir in flour mixture gently (be sure not to overmix).
• Stir in nuts, if using.
• Spread into prepared pan.
• Bake for 28-32 minutes.
• Cool completely in pan on a wire rack.