Sunday, December 26, 2010

Creme De Menthe Brownies

I'm on strike. From Christmas goodies.
If you knew how much I consumed the past few days you would understand why.
But if you knew the two Christmas desserts I just made, you would forgive me for my gluttony. And you would be unbuckling your belts too.
I make a lot of good desserts here on The Messie Kitchen. I've cranked out crowd pleasing cakes, cookies and pies and I've loved posting every one of them.
To be honest, I spend so much time baking and get so much enjoyment out of sharing that I don't always over-indulge when it comes to my own consumption. Well, folks, I did not hold back this time. Apart from some incredible red velvet brownies, classic sugar cookies and a tinful of Grandma's favorites, I baked two of the most wonderful rich and perfect things to ever come out of the kitchen.
Today, I will share with you a brownie recipe that tops every recipe I've made before. Rich, dense, moist, minty, chocolate-y, perfection. Literally the perfect Christmas brownie.
It made two 8x8 pans which was enough to share with my entire family for several nights and the hungry members of a band who performed four times on Christmas Eve at church. Twas a hit.
Oh, and guess whose recipe it was? My good ole favorite Paula Deen.

Creme De Menthe Brownies
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package chocolate mint chips
Shaved mint chocolate bar, I used New Tree -- Review coming soon!

For the chocolate frosting:
1/2 cup butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Honestly, try and resist these. In fact, don't try. Just indulge. These are absolutely wonderful and if you make them, you will not regret it!

Hope you're enjoying you crazy-day-after-Christmas-adventures. I know we are!

1 comment:

The Chocolate Priestess said...

Looks yummy and the recipe sounds yummy. Hope your holidays were great!