I posted this recipe in 2011. It would be a shame to overlook such a great recipe.
I wanted to share it once again.
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.
I am a friend of Charees' from when we both lived in Herriman. Just need to say THANK YOU for this recipe. I made them for Christmas (& put crushed candy canes on top) and made them a couple times since then. Whenever I make them, I get rave reviews!! Just like your title says – simply so good!!! 🙂
Thank you so much Heidi. You have made my day. Charees sure misses her friends in Herriman. Happy baking.
I had always made these with creme de menthe for the mint layer instead of peppermint extract and food coloring. I'll bet the frosting in yours is a little less messy because the alcohol makes it really soft.
I bet the creme de menthe adds great flavor. I guess it depends on the amount you add.
I made this for a pot-luck dinner yesterday, everybody loved it. I was happy I made them for this special occasion, because what do you do with all this goodness? I really don't want to know how much calorie's are in a little piece, but I think it's a lot.
Next time I think I leave the peppermint out, because I personally don't care about it, but the brownies itself were divine.
Thank you for this recipe.
Thank you for your comment. I'm with you on the mint. I prefer them just iced with chocolate frosting and sprinkled with walnuts. They are loaded with calories and fat. I only bake them when I can share.
I made these this weekend and love them. Had to share or my husband would have gone into a chocolate coma.
Hahaha. You have to share so you don't gain 10 lbs.
Every time I have made bars covered with chocolate, the chocolate cracks when I cut them. What is your trick for cutting your bars into perfect squares with out the chocolate cracking? Please help!! 🙂
Try adding 1-2 teaspoons of shortening to the chocolate chips and butter. Melt together. Chocolate chips just don't melt as smooth as a good quality chocolate. They are made to hold their shape. The addition of shortening will help the chocolate spread smoother. It just seems to thin down the mixture a bit. Make sure the mint layer is nice a solid. If the mint layer is soft, the pressure of the knife will cause the chocolate to crack. I hope this helps.
oh i might just have to make these now 🙂
I would!
OMGoodness those look evil! and delicious and I'm making them this weekend! :o)
It will be the best weekend of your life!