Another favorite flavor combination of mine, is chocolate and mint. I gave these brownies a double-dose of mint flavor by adding peppermint to the brownie batter, and of course, to the mint frosting.
1 cup all-purpose flour
1 teaspoon baking powder
6 tablespoons cocoa, unsweetened
1 cup butter, softened
1 cup granulated sugar
1 cup Lucerne Best of the Egg Whites – 100% Liquid Egg White, or other egg white substitute
1 tablespoon vanilla extract
1 teaspoon peppermint extract
Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan.
In a medium bowl, combine flour, baking powder and cocoa. Set aside.
In a large mixing bowl, beat butter and sugar until fluffy. Add egg substitute; beat well. Stir in vanilla and peppermint.
Add flour mixture to wet ingredients. Stir until well blended.
Spread batter in prepared pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Place pan on wire rack and cool completely.
Frost cooled brownies with Mint Frosting & Chocolate Drizzle.
3 tablespoons butter, softened
½ teaspoon peppermint extract
2 cups powdered sugar
2 tablespoons milk
Green food coloring
Cream butter and peppermint extract. Gradually add 1 cup of the powdered sugar. Cream until light and fluffy. Alternately add remaining powdered sugar and milk. Beat until smooth. Add food coloring until desired color is reached. Frost cooled brownies. Let frosting set and top with Chocolate Drizzle.
1 tablespoon butter
1/4 cup chocolate chips
Place butter and chips in microwave safe bowl. Microwave for 15 seconds. Remove from microwave and stir until all chips have melted and mixture is well combined. Drizzle over Mint Frosting.
Filed under: Brownies |