Wednesday, June 30, 2010
And they were indeed, perfection. And the best part, they just got better and better. They lasted over a week in my fridge, as I tried to just take small bites every day, and they were still fantastic a week later.
I had to make two trays, and I decided to experiment with the chocolate topping. I made one batch with the same chocolate ganache topping I use for the peanut butter truffle brownies. Then I did one batch following the recipe and just used regular old chocolate icing from a can. I have to say I liked them best with the icing, but my mom liked them best with the chocolate ganache.
As for the actual brownie, I decided to use a brownie recipe that I was already familiar with and that I know turns out great. I'll post the actual recipe from the BYU site, but I haven't actually tried that one yet. I will next time, though. That's what's so great about these brownies. It's really the filling that makes them, so feel free to experiment with the brownie base and chocolate icing. Heck, you could probably even use a mix for your brownie base! Just watch out, because these brownies are seriously addictive!
Recipe Source: BYU Dining via The Girl Who Ate Everything
Makes a 9x13 tray
1 cup butter
1/2 cup cocoa
2 Tbsp. honey
2 cups white sugar
1 3/4 cup flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans
5 Tbsp. butter, softened
dash of salt (or if you're not paying attention like me, use salted butter and omit this)
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract
1-2 drops green food coloring (optional)
12 oz. chocolate icing (use your own recipe or purchase a container of milk chocolate frosting)
1 cup semi-sweet chocolate chips
1/4 cup butter
1. Preheat oven to 350° Grease a 9x13 pan.
2. Melt butter and mix in the cocoa. Allow to cool.
3. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well.
4. Fold in nuts. Pour batter into prepared pan and bake for 25 minutes. Cool completely.
5. To prepare mint layer: In a medium bowl, combine softened butter, corn syrup, salt, and powdered sugar. Beat until smooth and fluffy.
5. Add mint extract and food coloring and combine well. Add milk gradually until the consistency is a little thinner than cake frosting. (I used only 2 1/2 Tbsp. to get that consistency.)
6. Spread mint icing over completely cooled brownies. Place brownies in freezer or fridge for a little while to stiffen up the icing. It needs to be set before you spread chocolate frosting on.
7. Remove brownies from freezer and carefully spread the chocolate layer over the mint layer. (If you're doing a chocolate ganache topping instead, microwave the butter and chocolate chips in a small microwaveable bowl on high for 30-60 seconds. Continue to heat at 30 second intervals until they are smooth and the chocolate is completely melted. Then spread over the chilled mint layer.)