CHOCOLATE MINT BROWNIES RECIPE - PILLSBURY.COM
Looking for a chocolate dessert? Then check out this mouthwatering mint brownie recipe.
Provided by Pillsbury Kitchens
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan using water, oil and eggs. Cool completely, about 1 hour.
- In large bowl, beat all filling ingredients on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour before frosting.
- In small saucepan, melt chocolate chips, 1/4 cup butter and the cream over low heat, stirring constantly. Remove from heat; cool 10 minutes. Pour over filling. Refrigerate about 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 210 , CarbohydrateContent 29 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Bar, SodiumContent 80 mg, SugarContent 24 g, TransFatContent 0 g
WORLD’S BEST CHOCOLATE CAKE RECIPE - NYT COOKING
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Total Time 1 hours 30 minutes
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http//schema.org, Calories 914, UnsaturatedFatContent 21 grams, CarbohydrateContent 71 grams, FatContent 67 grams, FiberContent 5 grams, ProteinContent 10 grams, SaturatedFatContent 40 grams, SodiumContent 565 milligrams, SugarContent 35 grams, TransFatContent 1 gram
CHOCOLATE COVERED PEANUT BUTTER HEARTS | DESSERT |THE BE…
From thebestblogrecipes.com
DING DONG VALENTINES CHOCOLATE HEARTS | VALENTINES DAY DESSERT
From omgchocolatedesserts.com
CHOCOLATE PEANUT BUTTER VALENTINE'S HEART | EASY VALENT…
From omgchocolatedesserts.com
52 BEST VALENTINE'S DAY DESSERTS | RECIPES, DINNERS AND ...
From foodnetwork.com
70 BEST VALENTINE'S DAY DESSERTS - HEALTHY RECIPES AN…
From womansday.com
VALENTINE'S DAY CHOCOLATE GIFTS | GHIRARDELLI
From ghirardelli.com
VALENTINE'S DAY COOKIE RECIPES | ALLRECIPES
From allrecipes.com
VALENTINE'S DAY DESSERT RECIPES | ALLRECIPES
From allrecipes.com
50 BEST CHOCOLATE DESSERT RECIPES | TOP DESSERTS FOR ...
From foodnetwork.com
VALENTINE'S DAY CHOCOLATE GIFTS | SEE'S CANDIES
From sees.com
VALENTINE'S DAY CHOCOLATE GIFTS | SEE'S CANDIES
From sees.com
36+ VALENTINE'S DAY DESSERT RECIPES - SALLY'S BAKING ADDIC…
From sallysbakingaddiction.com
LUXURY CHOCOLATE TRUFFLES, BARS & GOURMET GIFTS | VOSGES ...
From vosgeschocolate.com
48 EASY VALENTINE'S DAY TREATS - IDEAS FOR HOMEMADE ...
From goodhousekeeping.com
EASY VEGAN CHOCOLATE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
OUR FAVORITE VALENTINE'S DAY RECIPES | HANDMADE CHARLOTTE
From handmadecharlotte.com
OUR BEST CHOCOLATE CHIP COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
VALENTINE'S DAY GIFTS | VALENTINE’S CHOCOLATE | HOTEL …
From hotelchocolat.com
OUR FAVORITE CHOCOLATE-DIPPED TREATS | MYRECIPES
From myrecipes.com
HERSHEYLAND | EXPLORE HERSHEY PRODUCTS, RECIPES, CRAFTS & MO…
From hersheyland.com
WELCOME TO THE OFFICIAL DIVINE CHOCOLATE ONLINE STORE ...
From shop.divinechocolateusa.com
DESSERT RECIPES - BETTYCROCKER.COM
From bettycrocker.com
DESSERT, COOKIE, CAKE & CHOCOLATE RECIPES I HANDLE TH…
From handletheheat.com
OATMEAL CHOCOLATE CHIP COOKIES | DESSERT | THE BEST BLOG ...
From thebestblogrecipes.com
WELCOME TO THE OFFICIAL DIVINE CHOCOLATE ONLINE STORE ...
From shop.divinechocolateusa.com
DESSERT RECIPES - BETTYCROCKER.COM
From bettycrocker.com
DESSERT, COOKIE, CAKE & CHOCOLATE RECIPES I HANDLE TH…
From handletheheat.com
OATMEAL CHOCOLATE CHIP COOKIES | DESSERT | THE BEST BLOG ...
From thebestblogrecipes.com
MILK CHOCOLATE | SEE'S CANDIES
From sees.com
CHOCOLATE GIFTS, BASKETS, & BOXES FOR DELIVERY | VOSGES ...
From vosgeschocolate.com
I HEART NAPTIME - EASY FAMILY FRIENDLY RECIPES
From iheartnaptime.net
PREMIUM CHOCOLATE | LAKE CHAMPLAIN CHOCOLATES
From lakechamplainchocolates.com
36 VALENTINE'S DAY COCKTAIL RECIPES - PIZZAZZERIE
From pizzazzerie.com
QUICK + EASY RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
21 VALENTINE'S DAY DESSERTS WHERE CHOCOLATE ISN'T THE STAR
From yahoo.com
ALL OF OUR BEST VALENTINE'S DAY CRAFTS TO MAKE FROM THE ...
From marthastewart.com