Double Chocolate Mint Brownies

Tomorrow is St. Patrick's Day, and so we are having a potluck at work. I was originally planning on making homemade vanilla pudding, but i changed my mind when i saw this recipe on Mennonite Girls Can Cook this morning. I just had to steal the recipe and try it. There are three layers to this brownie, two made with chocolaty goodness, and a third of delicious mint.

Double Chocolate Mint Brownies.


Layer One: Brownie.


1/2 cup butter.
1 cup brown sugar.
1/4 cup cocoa.
1/2 tsp vanilla.
2 eggs.
3/4 cup flour.
1/2 tsp baking powder.
1/2 cup chopped nuts.

In medium saucepan, melt butter; remove from heat. Add sugar, cocoa and vanilla; beat in eggs one at a time, until well combined. Add flour and baking powder, stir until smooth. Fold in nuts.
Bake in 9 by 9 inch pan at 350 F for 20 to 25 minutes, until center is just set. Check with toothpick, some should stick, indicating it is perfectly moist! Do not over bake! Cool completely.

Layer Two: Mint.


2 Tbsp butter, softened.
1 cup icing sugar.
1-2 tsp cream.
1/2 tsp mint extract.
1-2 drops green food coloring (optional).

Combine all ingredients, being sure to add only 1 tsp cream, adding second only if necessary. Beat until smooth. Spread over cooled brownies and chill.

Layer 3: Chocolate Glaze.


3 oz (squares) semi sweet or milk chocolate.
1 Tbsp butter.

Melt together in microwave, stirring until smooth. Spread over mint layer. Chill at least 30 minutes, until set, before cutting.

I waited the 30 minutes, but i think i should have waited an extra 10 or so, as you can see by my fingerprints on the top. I also gave them a smattering of clover sprinkles, to give them a bit more St.Patrick's Day appeal. I skipped the nuts and only had to use one and a half tsp milk in the center layer. I used milk because i did not want to purchase an entire container of cream for a couple teaspoons.

These are good as they look, but i could not really taste the bottom chocolate. It might be because i used to much mint, it kind of overpowers. The batter was quite chocolaty! After baking it, i let it set in the pan for 10 minutes, then i put it on a rack for ten more and finally into the fridge for 30 minutes. I wanted it to cool fast because i didn't get started until after six; i only had about 4 hours, i didn't want to waste all that time waiting for things to cool and set.

They didn't quite raise, either...my baking powder has gone lumpy i gave it a good shake to break it up, but i think i may need to freshen it up with a new container.

So, Happy St. Patrick's Day to those who are Irish. I live in 'Canada's most Irish city', so we usually have lots of festivities! Actually, one of my all time favorite quotes is an Irish Blessing.

May the Road rise up to meet you,

May the Wind be always at your back,

May the Sun shine warm upon your face,

The Rain fall soft upon your fields,

And until we meet again,

May God hold you in the Palm of His hand.