Wednesday, March 16, 2011

St. Patrick's Mint Brownies

St. Patricks Mint Brownies{printable recipe here}
My favorite frozen yogurt place has St. Patrick's Mint yogurt once a year. It's minty and delicious and tastes as great as 31 Flavors Mint Chocolate Chip, almost. The rest of the time, I remember it and order the peanut butter instead. These classic mint brownies, now dubbed St. Patrick's Mint Brownies in the froyo's honor, blow the delicious, hard to find frozen yogurt out of the water. I start with my favorite brownie mix (or recipe, whatever, but I usually use Betty Crocker Supreme, the kind with the extra chocolate chunks). While they bake, make a simple frosting with mint extract and green food coloring to your liking. Spread melted chocolate and butter on top, chill, and serve. They taste even better cold (is that possible?) Or warm? Either way, I think they are perfect for any holiday. I haven't made a fresh batch yet for tomorrow (Baby Strawberry has a double ear infection so survival is pretty much all that's cooking here!)

A quick note- these would taste amazing right out of the pan, but they look prettiest if you lift the whole thing out, slice the edges, and cut into pieces. I use my big chef's knife. If the brownies are nice and cold and the knife is a little wet they'll turn out a lot prettier than mine did (but we all know patience isn't my forte!)

There's a lot more mint deliciousness around here if you need more ideas for St. Patrick's Day:

St. Patricks Mint Brownies 
St Patrick's Mint Brownies (aka BYU Brownies)
{printable recipe here}
from Anne Strawberry
adapted from Linda Buchanan

One 9 x 13 pan of Brownies, cooked and cooled (I like to line the pan with foil or parchment before I grease it, then I can lift them right out after they cool. Peel off the foil for a nice, neat sheet of chocolate deliciousness).

Mint Frosting:
1/2 Cup Softened Butter
2 Cups Powdered Sugar
2 Tablespoons Milk
1 Teaspoon Pure Peppermint Extract
Green Food Coloring

Cream butter with 1/2 the powdered sugar until well incorporated. Add the remaining sugar and milk until desired consistency is reached (it should be light and nice and spread-able). Add extract and coloring to taste. Spread over cooled brownies and refrigerate.

Chocolate Topping:
1 Cup Semi-sweet Chocolate Chips
6 Tablespoons Butter

Make a double boiler but setting a heat proof bowl over an inch or so of simmering water. Slowly melt the butter and chocolate, making sure to remove from heat just before the chocolate is completely melted. Stir until smooth and pour over cooled, frosted brownies. Place in freeze until firm and cut into small pieces.

5 comments:

Jessica said...

Yum - those look so good to me right now! Are these similar to the famous BYU brownies I read about all over the place?

Bravo to you for being able to bake with a sick kid - mine has a tummy bug today, so forget it. I hope Baby Strawberry feels better soon!

Anne said...

Yes Jessica they are the BYU Brownies! I'll have to add that to the post! Hope your kiddo feels better soon, too- there's nothing worse than a sick kid!

Ashley said...

Oh my, these look dangerously delicious! It's funny you mention your favorite fro-yo place because I'm developing a slight addiction to our local one - my favorite flavor is red velvet! :)

Carma Lee said...

Everything you make has eye appeal as well as taste bud satisfaction! But, my favorites are still your gingersnap cookies - soft and delish!

Alyson R said...

These are amazing, of course! Probably my favorite thing ever. I love reading your cooking blog. It does inspire me to try new recipes and new treats. Thanks!!