This mint brownie recipe is made about 3-4 times year in my kitchen. One of my kids usually asks for it for their birthday cake. Now I know it's not the first thing you think of when you hear the phrase - Italian cakes - but we don't just cook Tiramisu all year long. We do have other desserts we enjoy. But I do have to admit I do add one little pinch of "Italian" to it. I sneak in a pinch of anise. Anise is a traditional Italian spice. And we use it a lot in Italian dessert recipes. HOWEVER - it's totally optional. I've made it many times without - and it tastes just fine. So please feel free to skip it!
And the only reason I sometimes make it without anise is- if my kids find out I used it - they give me the "stink eye". So I either deal with the "stink eye" or just skip it. I just think a lil pinch adds depth to the chocolate. But it really won't make a difference either way to most palettes.
So let's talk about the three layers. You're kinda thinking it's gonna be a pain, right? Really it isn't.
The fudgy brownie layer only cooks 20 minutes. So if I'm in a hurry, I stick it in the fridge to speed the cooling. It doesn't take long because it's thin. After you add the mint layer you can pour the thin chocolate glaze on top. It just floats over the mint because it's so thin when warm. That yummy butter fat makes it spread thin and smooth.
Fair warning though- THIS mint brownie recipe is rich! You probably guessed that by looking at the ingredients, right?!
This mint brownie recipe is one of my family favorites. And like I said in the beginning, I make it 3-4 times a year. Hope you try it out too -
There's questions and substitutions in the section below.
* 1/2 cup (1 stick) softened butter
* 1 1/2 cup of Hershey's syrup
* 4 eggs
* 1 cup sugar
* 1 cup all purpose flour
* Pinch of anise (Optional)
* Pinch of cloves (Optional)
* 2 cups powdered sugar ( I sift it - if it's lumpy or clumped)
* 1/2 cup (1 stick)softened butter
* 1 tablespoon water
* 3 drops of green food coloring
* 1/2 teaspoon peppermint extract
* 1 cup of MINT chocolate chips (if you can't find this - use normal chocolate chips and add 1/4 teaspoon peppermint extract)
* 6 tablespoons of melted butter
* Preheat oven to 350 degree
* Lightly butter a jelly roll baking pan.
* Melt the butter and stir in the Hershey's chocolate.
* Set aside.
* Beat eggs and sugar in large bowl
* Add the chocolate mixture and flour.
* If you want - add a pinch of cloves and a pinch of anise powder. (Again it's an option)
* Stir until just blended. Don't go for light fluffy and airy. Just blend.
* Cook 20 minutes (really!) The top will look wet. That's what you want. Just kinda wiggle the pan to make sure the batter is cooked.
NOTE: The look will fool you - that's why you want to tooth pick test or wiggle the pan.
Put the brownies in the fridge to cool down while you make the mint layer. They don't need to cool off to "cold". But they need to cool some.
* Stir the mint chocolate chips and the butter in small saucepan over low heat.
* Stir just until smooth.
* Cool slightly.
* Pour over mint topping, if it doesn't spread evenly - help it out.
* Sometimes I dip a thin spatula in water and move the warm frosting along.
* I usually plan on about to get all of this done.
It's a spice we use a lot in Italian dessert recipes. It's comes from a plant that has leaves that look feathery like. As fas as what it taste like - most people would say "black licorice." (But anise has nothing to do with licorice.)
This mint brownie recipe came from my friend - and she's American. She never used it. So it's not a big deal if you don't add it. Really. It isn't.
Yup. I add it because I think presentation adds to the expectation. I mean, if you heard someone was making a mint brownie recipe - wouldn't you kind of see a brown and green thing in your head? I dunno. I do. It's cheap to add. But if you don't have it - don't tear up the pavement to get it.
To grease a pan with. To moisturize you hands with when you run out of lotion. BUT never to use in baking!!!!
I have never made this mint brownie recipe with anything but butter - so I can't really give a green light! Oooh good word choice to go with a "mint" layer brownie!
It's the long pan that has a low side. They are usually the size of a cookie sheet but have enough of a lip to pour batter in.
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