Lucky St Pattys Day Brownies Recipe Mint Chocolate

LUCKY ST. PATTY'S DAY BROWNIES RECIPE (MINT CHOCOLATE)

Steps:

• In a large bowl, prepare the brownie mix as directed on the package.
• Stir in the mint chips and spread the batter in a greased 9x13 baking pan. Bake according to brownie mix instructions.
• When the brownies are finished baking, allow them to cool completely to room temperature, then prepare the topping.
• To make the topping, whip together the cream cheese and green food coloring until well combined in a medium bowl. Start with 5 drops of green food coloring and add more until the desired shade is reached.
• Add the marshmallow fluff and beat until combined.
• In a separate bowl, beat together the heavy whipping cream and powdered sugar until stiff peaks begin to form.
• Fold in the whipping cream into the cream cheese mixture and stir until mixed through.
• Spread the green mixture over the top of the brownies and chill for at least 2 hours.
• When you're ready to serve, crush the sandwich cookies and sprinkle the crumbs over the top of the brownies.

LUCK O' THE IRISH BROWNIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
• Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
• To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
• In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

MINT-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides; butter parchment. Set aside.
• Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
• Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
• Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes.
• Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).