Sometimes it’s hard being me. Working all day around chocolate, testing a gazillion desserts. It's hard work but someone has to do it. Leaving the sarcasm aside, I wouldn’t change it for the world, even though sometimes it seems nothing turns out the way I first imagine.
Let talk about these Frosted Mint Chocolate Brownies, for example.
When I first envisioned them I was certain I would get the recipe right the very first time. I mean, I have made at least 50 other brownie recipes in the past, what could possibly go wrong?
For starters, it was the first time I used cookie dough in the batter, and not just as a layer like I did with my chocolate pecan bars.
Second, I wanted the brownies to have a minty flavor, but at also be rich in chocolate.
Rest assured, after a few trials, I've got the best mint chocolate chip brownies. Just in time for St. Patrick's Day.
These brownies are super moist and sweet. And they have triple the chocolate, making them absolutely irresistible.
Remove the cookie dough from the package and let rest at room temperature for about five minutes.
Heat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper. Set aside.
In a small saucepan add the semisweet chocolate chips and butter. Cook over low heat, stirring constantly until melted, combined and smooth. Remove from the heat.
In a mixing bowl break up the cookie dough. Add the melted chocolate mixture, cocoa powder, eggs and mint extract, if using. With a paddle attachment, beat on low speed until just blended.
Pour the brownie batter into the prepared pan and spread evenly. Bake in preheated oven for 30 minutes. Remove from the oven and let cool completely. Once the brownies are cool, spread the frosting on top. To get green frosting, just add a few drops of food coloring to your favorite frosting. With a sharp knife, cut the brownies into 12 or 16 bars.