Glazed Mint Brownies Recipe, Taste of Home Recipes

I wanted to make something appropriately festive for dessert for St. Patrick's Day and decided to go with this Glazed Mint Brownies Recipe from a a little small publication I picked up from Taste of Home last year called Irish Food & Fun. I can't find the publication online anywhere to provide a link to purchase the publication, nor could I find it at Taste of Home's website either, so apparently it was a one time, limited publication. That being the case, I'll share the recipe since I can't find it anywhere to purchase.

Firstly, however, here's our critique of these chocolaty minty brownies.... We liked them, but they came out more fudge like than brownie like. Not that we're complaining, we liked them a lot and ate every single one of them over the course of the next few days, but they weren't as much cake like as they were fudge like. 

It is a recipe I'd make again, as we all liked them flavor of them, but they need a little tweaking on. Mine didn't rise very much in the middle and kind of sunk so they were very thin in the middle. I do, however, live at 7,500 feet in elevation, and tweak on my recipes a little bit to adjust for high altitude cooking, but these still didn't really work in adjusting for the altitude. If they were made at a normal elevation I'm sure they'd turn out perfectly.

Another thing I'll mention is that these were to be made in a 9-inch square pan, which I did, and I thought they were quite thin, especially when it came to the layers. I barely had enough of the layers to cover the previous layers, especially with the chocolate glaze on top. Just a little more would have been better. 

Bottom line, they were good, just need a little tweaking on, at least in high altitude.

Here's the recipe, enjoy!

GLAZED MINT BROWNIES

BROWNIE LAYER:

• 2 squares (1 ounce each) unsweetened chocolate
• 1/2 cup butter
• 2 eggs
• 2 cup sugar
• 1/2 cup all purpose flour

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and flour until blended. Stir in the chocolate mixture.

Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

MINT FILLING:

• 3 Tbsp. butter, softened
• 1 1/2 cups confectioners' (powdered) sugar
• 2 Tbsp. milk (approximately)
• 3/4 tsp. peppermint extract
• 3 to 4 drops green food coloring, optional

In a small mixing bowl, beat the filling ingredients until creamy, you may need a little more milk if it seems too stiff. Spread over brownies.

GLAZE:

• 1/2 cup semisweet chocolate chips
• 2 Tbsp. butter

For glaze, in a microwave, melt chocolate chips and butter on half power, stirring every 15 seconds, until smooth. Spread over filling.

Refrigerate until filling and glaze are set.

Makes 12-16 brownies.