Because of your support, this blog has been selected to be one of the finalists For the Best Cooking Blog in this year’s Singapore Blog Awards!
Thank you so much for your support for the last year, and I have to be thick-skinned and ask you to cast me a vote by clicking on the badge below. Thank you! Thank you! Thank you!
What is it about brown and green? When I see brown and green, I think of chocolate and mint.
Chocolate + Mint.
The stuff my dreams are made of.
So I was hunting for different brownie recipes this week and I found this recipe for a chocolate and mint brownie. Of course there was no way that I would let this one go without trying at least to bake it!
This is a easy recipe. The only thing is that you need to separate the entire process into 3 parts because each part needs to cool or set before you can add on another layer.
Lets start with the bottom layer, which is also the brownie layer.
In a mixing bowl, I added melted butter, honey, sugar and cocoa powder.
Using the paddle attachment, I mixed this.
My 4-year-old came into the kitchen to help. So he sifted the flour, baking powder and salt.
While I added the eggs, one at a time and mixed.
Finally, Aden added the flour in two additions.
Yeah. I often feel like everything’s happening WAY TOO SLOWLY too.
The batter was transferred into a lined and greased baking pan and baked.
Once baked, the brownie was left to cool in the baking tray on a wire rack until it was completely cool.
When the brownie was cool, I made the middle layer by whisking together icing sugar, cooled melted butter, milk, mint extract and green colouring.
Until the mixture was uniform and spreadable. You may need to add more milk. If so, GO SLOWLY!!!
Then using an off-set spatula, I spread this on the brownie.
This was placed in the fridge for about 30 minutes to set.
Meanwhile, I made the top layer – the chocolate ganache.
In a saucepan, I heated the cream and butter until bubbles started to form at the edges. I removed the saucepan from the heat.
Into this, I added the chocolate chips and stirred until all the chocolate had melted.
Finally, I added mint extract and stirred until it was well-mixed.
This was poured onto the icing layer and using an off-set spatula, I spread this evenly.
I covered the pan with cling film and this was placed back into the fridge to chill for at least one hour or until the chocolate had set. (I left it over-night.)
I so love the contrast between the brown and the green.
The brownie could be a tad more moist but the icing and ganache more than made up for it, and since I reduced the amount of sugar added, it was not overly sweet.
If you love chocolate and mint like I do, then you really got to make this!
- 10 tablespoons (141.6g) butter, melted
- 1/2 cup (59g) unsweetened cocoa powder, sifted - I used Valrhona
- 1 1/2 cups (337.4g) caster sugar - I halved the amount of sugar
- 1/4 cup (85g) honey
- 4 large eggs
- 1 1/2 cups (187.5g) plain flour, sifted
- 1 1/2 teaspoons baking powder, sifted
- 1/2 teaspoon salt
- 2 cups (250g) icing sugar sugar, sifted
- 1/4 cup (4 tablespoons/ 56.6g) butter, melted
- 2 tablespoons (30ml) milk
- 1 teaspoon (5ml) mint extract
- 2 drops green food coloring (optional)
- 1 cup (180g) semisweet chocolate chips - I used Ghirardelli 60%
- 1/4 cup (60ml) heavy cream
- 2 tablespoons (28.4g) butter
- 1/4 teaspoon (1.25ml) mint extract
- For the brownies, preheat the oven to 350°F (176.6°C) and lightly grease a 9x13-inch baking pan with cooking spray. (If using a glass baking pan instead of aluminum, decrease the baking temperature to 325°F or 162.7°C.)
- In a microwave safe bowl or in a saucepan on the stove, melt the butter. Stir in the cocoa, sugar and honey. Let cool to room temperature. Whisk in the eggs, one at a time. Stir in the flour, baking powder and salt and mix until combined.
- Spread the batter in the prepared pan and bake for 20-25 minutes. Cool completely in the pan.
- For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.
- For the ganache, heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.
- Cut into squares and serve.
- I halved the recipe and made this is a 8x8-inch square pan.