Friday, October 29, 2010

Peppermint Brownies:
No mouthwash-worthy flavor here!

When you think of mint brownies, visions of blocks of brown with bright-green filling and a mouthwash-worthy mint flavor may jump into your head.
    Recently I came across a recipe that turns this image on its head: Peppermint Brownies (click for the recipe) from Fine Cooking magazine.
   Peppermint tea leaves are a primary ingredient, resulting in brownies with a wonderfully understated mint flavor.
   And there’s no bright green here, just a lovely brown cakey layer covered with a chocolate glaze and drizzled with white chocolate.
   My husband took a container of these to his workplace one day and they vanished.
   Although the directions seem long, these brownies were not hard to make. And you don’t need to haul out a hand mixer or stand mixer.
   Butter and unsweetened chocolate are melted together in a heatproof bowl over simmering water.
   In a food processor, peppermint tea leaves are finely ground with sugar. The resulting peppermint sugar is whisked with eggs, peppermint extract, salt, the chocolate mixture, and flour.
   The batter is spread in a 13 x 9 inch pan and baked for 35 to 40 minutes.
   After the brownies are cooled for about two hours, the glaze is made by melting semisweet chocolate, unsweetened chocolate, corn syrup and butter together in the bowl over simmering water. The white chocolate is then melted in the same manner.
   The chocolate glaze is spread over the cooled brownies, and the white chocolate is drizzled over.
   Refrigerate until the glaze is set, at least 20 minutes.

More great treats for fall and winter

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