Sunday, May 29, 2016

Mint Frosted Brownies

Mint frosting on brownies?  What?  Oh so delicious.  I sure am glad these brownies left the house.  I would not be able to help myself.
Note:  I don't know what I was thinking and added a little too much cocoa powder, like a teaspoon.  It tasted too strong of coffee.  Oops, don't make that mistake.  1/2 teaspoon is what you want.  Unless of course, you are frosting it with coffee icing. Then, go for it.

3/4 cup (170 grams) unsalted butter, plus more for the pan

3 ounces (90 grams) bittersweet chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
1 tablespoon vanilla extract
3 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon instant espresso powder (optional)
1/2 cup (40 grams) cocoa powder
1/2 cup (70 grams) all-purpose flour

Preheat the oven to 325°F. Grease an 8-inch square pan. Line the pan with parchment paper so that a couple inches hang over the edge. I sometimes use a 9 inch- an 8 inch pan will yield higher brownies.  
Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, about 3 to 5 minutes, remove the pan from the heat.

Add the chopped chocolate to the browned butter and let stand for 1 minute to melt and then whisk together. Pour it into the sugar and and vanilla while the butter mixture is still warm. Whisk in the eggs, salt, and espresso powder until completely incorporated. 

Directly over the bowl with the chocolate mixture, sift in the cocoa powder and flour. Fold the ingredients together until just combined using a spatula.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  

Mint Frosting
This is one of those recipes where you have to go by feel.  Too much liquid and you will have a soupy mess.

1 stick (4 ounces) butter
1 brick (8 ounces) cream cheese
1/4 cup creme de menthe, starting with a tablespoon at a time
3 cup plus confectioners sugar
1 teaspoon peppermint extract

Cream butter and cream cheese, add in some confectioners sugar. Beat.  Add in creme de menthe.  More confectioners sugar.  Add in extract.  Add confectioners sugar until you get the desired consistency.

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