Friday, March 18, 2011

Mint Chip Brownies with Ganache

Here is a good brownie recipe if you like fudgy, thick brownies. {I know there are those who prefer cake-like and these are not for you}. We made these minty treats for St. Patricks Day. I enjoy a little frosting or thin ganache on top, but my husband does not so I just topped half. You can also choose to make the ganache with mint or without and I chose without wanting just a taste of mint. I have made mint brownies before where the mint can be too overpowering but it is all for your preference. Great brownie recipe!

*Printable Version*

What You Need: {Brownies}

12 tablespoons {1 1/2 sticks} unsalted butter
1.5 cups sugar
2/3 cup dark cocoa powder 
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2  cup dark chocolate mint chips; divided use
{Ganache}: optional
1/4 cup heavy cream
1/2 cup semi-sweet chocolate OR mint chocolate chips
Directions:1. Preheat oven to 350 degrees F. Grease an 8×8 baking pan and set aside.
2. Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
3. In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.
4. Pour batter into the prepared baking pan and smooth top with an offset spatula. 
5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely.
6. While brownies are cooling, prepare your ganache. Place a heat-proof bowl over a simmering pan of water and add cream and chocolate to the bowl. Continue stirring until combined and chocolate is melted through. Let cool 15 minutes. Once brownies and ganache are cool, spread over brownies. Enjoy!

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