My favorite taste of Christmas — or most of the year, really — is chocolate and mint together. Junior Mints at the movies…chocolate mint cocktails…peppermint mochas…yum!
So we’ve come up with a Mint Fudge Brownie recipe, which my quality control board gives a huge thumbs-up:
They’re delicious — but they should be treated like fudge. Take just a small piece, instead of the usual brownie-sized piece. Because I never thought I’d say this, but there is such a thing as too much chocolate.
Mint Fudge Brownies:
1/2 c butter
2 oz unsweetened baking chocolate
1 c sugar
1 tsp vanilla
3/4 c flour
In a medium saucepan, melt butter and chocolate over low heat. Remove from heat and stir in eggs, sugar and vanilla. Stir in flour, just until combined. Pour mixture into 8×8-in baking pan and bake at 350 degrees for 30 min or until brownies are set. Cool and frost.
Mint Fudge Frosting:
1 c sugar
5 Tb butter
1/3 c milk
6 oz mint chips (Andes mint baking chips or other mint chocolate chips, found in the baking aisle)
Combine sugar, butter and milk in medium saucepan. Bring mixture to a boil. Boil, stirring constantly, for one minute. Remove from heat and stir in mint chocolate pieces until smooth. Frost brownies and cool. Refrigerate for at least 2 hours and serve.