chocolate mint brownies

I've been on the hunt for a good mint brownie recipe since my college days, where you could pick one up at the cafeteria most days of the week. So when my friend Jen made these delicious brownies for a baby shower, I hunted her down for the recipe the very next day. They've been a favorite ever since and are the perfect dessert to follow our traditional Corned Beef and Cabbage dinner. Have you tried Mark Bittman's recipe, by the way? You boil everything per usual, (he skewers his cabbage wedges so they stay together) and at the very end you pull everything out of the pot and bake it in a 300 degree oven for about 15 minutes so it's not all soggy. It's a game changer. I love it with a little horseradish mixed with sour cream. But back to the brownies..

Jen's Mint Brownies

The brownie base on these is more of a Texas sheet cake, which I love, but purists may prefer a more traditional brownie base, then duplicating the two layers on top. 

2 1/4 sticks butter, melted
3/4 cup cocoa
2 1/4 cups sugar
6 eggs, slightly beaten
1 1/2 teaspoons vanilla
1 7/8 cups flour
1/8 teaspoon salt
1 cup chopped walnuts (optional)

Preheat oven to 350. Mix together butter and cocoa. Add sugar. Stir in eggs and vanilla. Add flour and salt; mix well. Pour into a greased jelly roll pan (aka large cookie sheet with edges). Bake 15 minutes. Do not overcook; if you see any air bubbles, pop with a toothpick and smooth down. Cool completely, then frost with Mint Frosting.

Mint Frosting

4 cups powdered sugar
8 tablespoons butter, melted
1 teaspoon peppermint extract
3 drops of green food coloring
4 tablespoons milk (or as much needed to get to a spreadable consistency)

Mix all ingredients, then spread in a thin layer on top of cooled brownies. Work fast as it dries quickly. Let the mint frosting layer set for about a half hour, then top with chocolate frosting.

Chocolate Frosting

3 cups of semi-sweet chocolate chips
1 1/2 square of butter (10 tablespoons)

Melt together carefully in the microwave (cook for 30 seconds at a time, stirring between each round until fully melted and combined). Pour evenly over mint brownies and carefully spread until you reach all the edges of the pan. Put brownies in the fridge for 20-30 minutes or until chocolate layer is fully set, then cut into squares. Keep extras in the fridge.

Happy St. Patrick's Day!