Time 3h Yield Makes 16 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides; butter parchment. Set aside. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix). Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
Time 2h35m Yield 16 Number Of Ingredients 10 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies. In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.
Time 6h Number Of Ingredients 16 Steps:
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours. Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate. Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.
Time 1h50m Yield 20 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator. Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.
Time 1h55m Yield 25-30 brownies Number Of Ingredients 12 Steps:
Beat eggs until fluffy. Add sugar and vanilla; beat well. Melt the butter and chocolate and add to the mixture (mixing well). Add flour and stir until smooth. Pour into pan. Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan). Topping: Mix 4 tablespoons butter, confectioners’ sugar, mint, and cream. Add green food coloring. Frost brownies and refrigerate. Chill 1 hour. Top with remaining butter and melted chocolate chips. Refrigerate and cut into squares.
Time 1h Yield 16 Number Of Ingredients 10 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan. Combine flour, baking soda, and salt in a medium bowl. Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes. Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.
Time 50m 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.
Time 1h40m Yield 24 servings Number Of Ingredients 24 Steps:
Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool. For the mint topping: Mix the confectioners’ sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares. Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool. For the mint topping: Mix the confectioners’ sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
Time 45m Yield 24 brownies, 24 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil. In a medium bowl, combine melted butter and cocoa, stirring well. Set aside. In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture. Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.
Yield Makes 32 2-by 1-inch bars Number Of Ingredients 8 Steps:
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined. Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2- by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
