Monday, April 18, 2011

My Very Favorite Chocolate Mint Brownie Cake

Ahhhh...the perfect marriage of chocolate and mint.
My mom used to make these while I was growing up and they quickly became my favorite. She found the recipe in one of her standby cookbooks, The Cotton Country Collection. Interesting name, I know. I usually omit the food coloring. There could not be an easier recipe for the result and it is so versatile. Cut it into bite-size squares for a party, eat it right out of the pan with a spoon (not that I've ever been guilty of that), or cut into diamonds and place on a chocolate drizzled plate for something stunning.

My Very Favorite Chocolate Mint Brownie Cake

2 squares unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/4 teaspoon mint extract
1/2 cup flour

1 cup powdered sugar
2 Tablespoons butter, melted
1 Tablespoon milk
1/2 teaspoon mint extract
1-2 drops green food coloring (optional)

2 squares unsweetened or bittersweet chocolate
2 Tablespoons butter

To make brownie, melt 2 squares unsweetened chocolate and 1/2 cup butter together. In another bowl beat eggs and sugar together. Add chocolate mixture to egg mixture and mix together. Add remaining brownie ingredients. Bake in a 8 or 9 inch square pan at 350 degrees for 20-25 minutes. (Note: They should still be glossy and moist, but not too jiggly. Don't over bake or they will be dry.) Cool brownies in pan. Meanwhile, mix frosting ingredients together. Spread over brownies. Chill. For the glaze, melt the chocolate and butter together. Stir to combine and pour/spread over frosted brownies. Garnish with fresh mint, if desired & enjoy!


Lydia said...

R these the ones we used to make?

Esther said...

Yes, and are still the best!