Melting Mint Brownies

By Late2Serenity

Hands-on time:
25 mins. to 40 mins.

Baking time:
20 mins. to 25 mins.

Total time:
45 mins. to 60 mins.

Yield:
2 dozen 2" brownies

Ingredients

• BROWNIES
• 6 ounces butter, melted
• 10 1/2 ounces sugar
• 1/2 teaspoon salt
• 2 1/4 ounces Dutch-process cocoa
• 3 large eggs
• 3 ounces All-Purpose Flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon peppermint oil
• ICING
• 12 ounces confectioners' sugar
• 3 ounces melted butter
• 1 1/2 ounces milk
• 1/8 teaspoon peppermint oil, or to taste
• CHOCOLATE DRIZZLE
• 4 ounces chocolate chips or chopped bittersweet chocolate
• 2 ounces heavy or whipping cream

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 350F. Lightly grease a 9" x 13" pan. Or, for easiest removal, grease the pan, line with parchment, and grease the parchment.

2) Stir together the melted butter, sugar, and salt.

3) Mix in the cocoa powder, beating gently till smooth.

4) Add the eggs, again beating gently till smooth.

5) Mix in the flour and baking powder, stirring to combine.

6) Stir in the peppermint oil. The recommended amount will produce fairly strong mint flavor; adjust to taste.

7) Spoon the batter into the prepared pan, smoothing it into the corners.

8) Bake the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely.

9) To make the glaze, stir together the sugar, melted butter, peppermint oil, and milk. Again, add peppermint oil to taste; the amount indicated produces fairly strong mint flavor.

10) Spread the glaze atop the brownies. It won't be thick; that's OK.

11) Make the chocolate drizzle by combining the chocolate and cream in a microwave-safe bowl, and heating till the cream is very hot and starting to form bubbles. Remove from the microwave, and stir till the chocolate is melted and the mixture is smooth.

12) Dollop the drizzle atop the iced brownies. Allow to set for several hours, if possible, before cutting.