Chocolate Mint Brownies

By srumbel

5th Place
Alaina Campbell
Gratz Fair–Dauphin County

Ingredients

• Mint Frosting:
• Chocolate Mint
• Brownies
• 4 squares unsweetened baking chocolate (4 oz.)
• 1 cup butter (2 sticks)
• 4 PA Preferred ShurFine eggs
• 2 cups sugar
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1/2 teaspoon baking powder
• 2 cups powdered sugar
• 4 tablespoons butter, softened
• 1 1/2 teaspoon peppermint extract
• 1-2 tablespoons milk PA Preferred
• Green food coloring
• Chocolate Glaze:
• 6 0z. semi-sweet chocolate chips
• 5 tablespoons butter

Preparation

Step 1

Preheat oven to 350 degrees F. Grease well a 9 x 13 inch pan. Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl. Microwave in 30 seconds intervals, stirring in between, until melted.
Set aside to cool, stirring occasionally. In a large bowl beat the
eggs, sugar and vanilla until light and fluffy. While mixing, slowly add the melted chocolate. In a separate small bowl, combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Pour batter into greased pan and bake for 20-30 minutes or until a knife poked in the center comes out clean. Remove from oven and allow to cool completely.

Mint Frosting:
Combine all mint frosting ingredients and beat until light and
fluffy. Add more milk if you want it thinner. Spread the frosting evenly over the brownies. Refrigerate while you make the chocolate glaze.

Chocolate Glaze:
Place chocolate chips and butter in a microwave safe bowl.
Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for about 10 minutes. Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.