Moms Homemade Mint Brownies

I was hoping to get this post up before St. Patricks Day but these days, getting certain things done on time isn’t always going to happen (I have been realizing more and more lately). So if you still want to celebrate or if you want a yummy new brownie recipe, I’ve got it.

These brownies are quite scrumptious. My beautiful mama would make these occasionally for the family and it’s one of those special desserts as a child and now, as an adult, I have never forgotten. I love peppermint/ mint desserts or anything with mint ( I should say) so I love these ones! So will you too if you enjoy a nice fresh mint flavor.

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Here is the recipe, and enjoy!!

Moms Mint Brownies

1st layer

1 c. granulated sugar

4 eggs

1/2 c. melted butter

1 can hershey’s syrup (16 oz.)

1 c. flour

1/2 tsp. baking soda

Using beaters, combine all ingredients in a large bowl. Beat until well blended. Bake 20 minutes in greased baking sheet at 350. Cool 10 minutes and then refrigerate 20 minutes.

2nd layer (Mint filling)

1/2 c. margarine

2 c. powdered sugar

2 TBL. water

1 tsp. peppermint or mint extract

4-5 drops of green food coloring…or a little dap of Wilsons

Using beaters, mix together well. Spread over 1st layer and refrigerate 20 minutes.

3rd layer (chocolate top)

1/2 c. butter

1 c. chocolate chips

Melt on stove top and cool for about 15 minutes after everything is smooth. Spread over 2nd layer and refrigerate for 5 minutes. Cut into little squares. (Should cut nicely). No need to over cool and no need to refrigerate after.

My little guy loves to help and wanted to include these gems of his in the pic. Legos and the hulk. They were also our helpers in the making.

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And nothing like some chocolate syrup involved too…I may need to change this recipe to dark chocolate though next time. That is one of our favs in this family. So for sure, you can definitely substitute milk chocolate to dark chocolate!

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1st layer…the brownies.

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2nd layer…mint filling.

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3rd layer…chocolate frosting

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…and you’re delicious finished product!

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Pumpkin Brownies {with ganache}

Oh boy. It’s that time of year already. Food, family, shopping, crazy filled grocery stores, decorating, baking, then eating a ton. Personally, I love it. I love the excitement in peoples eyes…except for those who are crazy shoppers getting the ‘deals’. They scare me. (Random note, that’s why I avoid black friday and only check things out online. )

So anyways, back to this scrumptious dessert everyone should try making. That is, if you enjoy chocolate, pumpkin, and more chocolate. Sometimes, you just have to indulge…Follow this awesome blog, My Baking Addiction. AHHHmazing recipes on here. Since it is November, I always like to bake with pumpkin somehow. I first saw the pictures, and then I read the ingredients and had to try this. Hopefully you will too!

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Pumpkin Brownies

Yield: 12 brownies          Prep Time: 20 minutes        Cook time: 30-35 minutes

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup Gold Medal all-purpose flour

For the Pumpkin Swirl

4 ounces cream cheese, softened
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.

3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes – do not overbake

5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.

6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.

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Sourced from: My Baking Addiction