This is my green for St. Patrick’s Day.
When my kids were younger, like last year, I would have green pancakes and green milk for breakfast. I don’t remember doing green eggs and ham. Did I ever do that guys? You’ll have to correct me if I’m wrong.
I was such a good mom that I made their lunches everyday and on St. Patrick’s day I made their sandwiches out of green bread that I had made the day before. I’d make green sugar cookies and purchase anything green to go inside the lunch. This tradition was carried out from elementary school through high school.
The greenist that I’m getting this year is going to be chocolate mint brownies. Oh my they are rich. It could have something to do with the amount of butter in this recipe. Just remember the recipe makes enough brownies to share. If you eat them all, you will get fat…no doubt.
The good news this year is that the St. Paddy’s day party is NOT being held at my house. Oh happy day. The boxing, spoon fights, “Feats of Strength”, root beer and apple cider guzzling (come on, I live it Utah), along with Phillip’s little Irish jig, will all take place somewhere else. I don’t care where, just as long as it isn’t at my house. Yes, the moron’s can throw up apple cider in someone else’s sink. And that’s all the information I am willing to share.
On with the brownies.
As I was reviewing my photo’s I noticed something in this picture that is not an ingredient.
Whoops! How did my foot get in there. Actually I was standing on my counter top to get this shot.
Duh! (I laughed)
Ingredients with no foot.
Just pretend that you don’t see FIVE sticks (2 1/2 cups) of butter (I like unsalted). But there really are 5 sticks of butter, sugar, flour, dutch process (a fan) cocoa, eggs (EIGHT), vanilla and a bit of salt.
Prepare a baking sheet, by spraying with a non-stick spray or lightly buttering and flouring the pan.
In a medium-sized sauce pan melt the FIVE sticks (2 1/2 cups) of butter over medium heat.
Meanwhile, In the bowl of an electric mixer add sugar and flour.
Add the cocoa.
and the salt.
Turn the mixer on and mix dry ingredients together. Set aside.
Once the butter has completely melted, remove from the heat.
Add the melted butter to the dry ingredients.
The mixture will be very thick.
Add the EIGHT eggs.
And vanilla.
Beat just until the eggs are incorporated. No need to over mix.
Pour the batter into the prepared pan.
Spread evenly.
Place in a preheated 350 degree oven. Bake for 32-35 minutes.
Remove from oven and allow to cool completely.
For the mint layer you will need – yes – two more sticks (1 cup) of softened butter, 4 cups confectioners sugar and 2 tablespoons of milk.
You will also need Peppermint extract or peppermint oil (whatever you have will work), and green food color.
In the bowl of an electric mixer, add the softened butter.
Beat just a bit to smooth out the butter.
Add the four cups of confectioners sugar.
Add the milk.
And the peppermint extract.
Mix ingredients until smooth.
Add a few drops of green food color. I generally just add two drops because I like my mint layer to be a pale green, but St. Paddy’s day I thought I’d kick it up. Add the amount you would like.
Spread the mint layer onto the cooled brownies.
Spread as evenly as you can.
Place the brownies into the refrigerator to harden the mint layer.
For the chocolate layer you will need 12 oz. of semi-sweet chocolate chips and 1/2 stick (1/4 cup) of butter.
Have you been counting how much butter is in these babies?
That’s a grand total of 7 1/2 sticks (3 3/4 cups) of butter. Holy cow.
In a microwave safe bowl, add the chocolate chips and butter.
Place in the microwave and cook for 70 seconds.
Remove from microwave and stir until smooth.
Not all semi-sweet chocolate chips are created equal. I find that Guittard melt very nicely. IF by chance your chocolate mixtures seems thick and not spreadable, just add two teaspoons of shortening and it should smooth and become spreadable.
Placing the chocolate back into the microwave and cooking it longer will NOT make it more spreadable.
Spread chocolate over the mint brownies. I find that it is easier to spread by doing small amounts. So I spread a small strip of chocolate over the mint layer, then repeat until I have all of the chocolate spread over the mint layer. Did I explain the well enough??
Just don’t dump the warm chocolate in the middle of the mint layer and try to spread it over the entire pan. It works better to add small amounts. This way the warm chocolate doesn’t melt the mint layer.
Lift the pan.
I think it probably weighs close to 10 lbs. What do ya think?
Return to the refrigerator and allow the chocolate layer to harden before cutting into squares.
Actually at this point I have covered the entire pan with aluminum foil and placed in the freezer. The brownies will freeze great for a couple of weeks.
I generally cut the brownies into 2 x 2-inch squares. I didn’t count, but the recipe makes a good 3 dozen brownies. I generally start eating them, so I don’t get an accurate count.
Serve with a tall glass of milk.
Chocolate Mint Brownies
4 cups sugar
3 cups flour
2 cups cocoa (dutch process)
1/2 teaspoon salt
1/2 teaspoon salt
5 sticks (2 1/2 cups) unsalted butter, melted
8 eggs
2 tablespoons vanilla
Grease and flour a 12 x 18-inch baking sheet. In a large mixing bowl combine sugar, flour and cocoa. Mix ingredients. Pour in the melted butter and beat just until blended then add eggs and vanilla. Mix thoroughly. Pour into prepared pan and bake at 350 degrees for 30-35 minutes. Cool completely.
Mint Layer:
2 sticks (1 cups) butter, softened
4 cups powder sugar
1 tablespoon milk
¼ teaspoon peppermint extract
Few drops of food coloring (pink or green)
Blend all ingredients until smooth and spread over cooled brownies.
Chocolate layer:
12 oz. package semi-sweet chocolate chips
¼ cup butter
Put chocolate chips and butter in a bowl and microwave for 70 seconds. Stir to blend. Spread over mint layer. Refrigerate until set.
***I’m really fond of unsalted butter, but you can use salted if you’d like. You may want to decrease the amount of salt if you are using salted butter. Your brownies – your choice.
If any of my darling children make comments on this post, I will delete them.
They are seriously the BEST brownies ever!!!! Thank you. We have made them a lot, & everyone always loves them:)
We love YOU a lot. Thanks Joni.
These brownies look great. There is something about St. Patrick's Day that make me want something minty and green. Probably all that Shamrock Shake Market. 😉
Janet! I have been making these brownies ever since my mom took your cooking class years ago. They are what I make every time I want to impress anyone with my amazing dessert making abilities. Thank you for the tips onthe top chocolate layer, I can't ever get mine to spread. This recipe is Amazing! I love this blog and am so glad you take the time to do all the pictures. It makes following the recipes so much easier! I'm happy for your sake you aren't hosting the St. Patricks day party… I know how wild those boys can get!
I'm with you, Nicole.
Is this Kerstin B.? How the heck are you? Do you think the boys will ever grow up? I'm starting to wonder.
Another testimonial–these brownies are the greatest and our favorite. Everyone I make them for absolutely loves them and so do we, but I always give the credit to you. Thanks for the wonderful recipe!
Oh my goodness, those look scrumptious!! Love the green color in between. So pretty!
wow what an amazing recipe! Thanks so much for sharing! I am your newest follower!
xo
Wow these look awesome. That sure is a lot of butter, but what the heck when the brownies look that good.
Very nice, look forward to trying, thanks for sharing.
Your photos have got me drooling (especially all the chocolatey ones- the cocoa powder, the melted chocolate, the chocolate batter…mmm…) These brownies look amazing! What a great St. Paddy's Day treat!
I have made these brownies for years and my family loves them. A delicious treat for St. Patrick's Day. Great post.
Love new followers!
I've been looking for a good mint brownie recipe to try. Yours looks so rich and chocolatey. I like how they look like Andes mints. I can't believe all the effort you went to with your kids for St. Patrick's Day!
Yes it is Kerstin B! My mom found your blog and now all my sisters and my mom and I read it. We love it! You have no idea how often my mom makes something and we all know it's "Janets recipe" because it's so yummy and amazing! 🙂
I know! My kids should never complain about their mother. Right?
hahaha Hi Kerstin. We miss your family.
Janet, you write, hands down, the best food blog I follow! It is standard knowledge in my family that if I got the recipe from you, it is a must have! Thanks for being so awesome, and so funny.
Thanks for sharing this recipe. But what is a square, a cube, and a 1/2 cube of butter? In the US a stick is 1/4 lbs, 4 oz, or 1/2 cup. I tried to determine the amounts from the pictures and descriptions, but these are also inconsistent.
Thanks
Aw shucks, Marilyn. You are so great.
You are right anonymous. I will fix that right now. 1 square or cube = 1/2 cup or 1/4 lb. I'm sorry for the inconsistency. I will try to do better. Thanks for bringing it to my attention.
These look simply so good, Janet! I'm following Hal Higdon's training program. Thanks for the help!!! I'm realizing that I'm old. I did that 1/2 with you guys almost 10 years ago!!!
Guess what Season? I'm a lot older! Go Hal Higdon.
Oh yum! I make some like these and they're delicious! Know what I've recently found really rocks brownies? Herseys chocolate syrup. I'm a total food snob but I swear, it's delicous. Add a little coffee flavoring and it pairs perfectly with the pepermint frosting!
Hey, thanks for the tip. I'll try it out next time.
making these as we speak…. and that melted butter picture totally mesmerized me haha You are just the best!
-Laura Collett
Phillip is going to get fat!
Wonder if these would work with an orange layer for Halloween? Is there an orange flavoring?
Sure! Why not? I would put in orange food coloring and then the zest and juice of an orange…maybe 2 oranges. That would be so cute!
Can anyone tell me what size pan is used for these?
I used a 12 x 17-inch baking sheet pan that is 1-inch deep.
I am somewhat terrified of these brownies (so much butter), but I plan to take them to several holiday parties this year. I left the mint frosting white and crushed up some candy canes on top! I'm sure they'll be a hit! Thanks.
Wow! That sounds so amazing. I'm going to try that. Great idea. I know the about of butter is truly sick. Just share and spread the fat with friends and family. thank you for your idea.