CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN
Are you a dark chocolate person or a milk chocolate person? I have to say, I’m more in the light/milk chocolate camp myself.
Provided by Ree Drummond
Categories Valentine's Day dessert main dish
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
More about "recipes for brownies with chocolate chips recipes"
CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
See details
DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN
Are you a dark chocolate person or a milk chocolate person? I have to say, I’m more in the light/milk chocolate camp myself.
From thepioneerwoman.com
Total Time 1 hours
Category Valentine's Day, dessert, main dish
From thepioneerwoman.com
Total Time 1 hours
Category Valentine's Day, dessert, main dish
- Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
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