Chocolate Mint Brownies (adapted from Mom on Time Out)
For the Brownies:
1/2 c. butter (1 stick)
4 oz. unsweetened Baker's chocolate, chopped
1/4 c. Hershey's Mint Chocolate Chips
1 1/4 c. sugar
1 t. vanilla
1 t. mint extract
2/3 c. flour
1/2 t. salt
For the Mint Filling:
1/2 c. butter (1 stick)
2 c. powdered sugar
1 T. water
1 t. mint extract
green food coloring
For the Chocolate Ganache:
3/4 c. heavy whipping cream
1 c. Hershey's semi-sweet chocolate chips
1/4 c. Hershey's Mint chocolate Chips
1. Preheat the oven to 350 degrees. Line an 8 x 8 baking dish with foil and set aside.
2. In a double broiler, melt the butter, chocolate, and mint chocolate chips. Stir until smooth. Remove from heat.
3. Stir in the vanilla, mint extract, and sugar. Add the eggs in one at a time stirring well after each addition.
4. Stir in the flour and salt and mix well.
5. Pour the brownie mix into the prepared pan and bake for 22-27 minutes. Remove from the oven and cool on a wire rack.
6. To make the mint layer beat the butter with a hand mixer until it is fluffy. Add in the powdered sugar, water, mint, and green food coloring. Mix until creamy and the green coloring is evenly distributed.
7. Spread the mint layer over top of the cooled brownies. Place in the refrigerate while making the ganache.
8. Place the chocolate chips and the mint chocolate chips in a medium bowl. Set aside.
9. Pour the whipping cream into a small saucepan and heat to just a simmer. Pour the whipping cream over top of the chocolate and whisk until smooth.
10. Let the ganache cool for 15-20 minutes. Pour over top of the mint layer and refrigerate for at least 30 minutes. Remove from the refrigerator and cut into 30 small squares.
**Store in an air tight container in the refrigerator
Green and Spring Dishes Menu Includes:
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
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Melt In Your Mouth Monday, Mealtime Monday,