Saturday, August 28, 2010
Chocolate Mint Squares, Anyone?
Lovely quick recipe for a hot summer's day, unless you don't feel like turning on your oven.
Since I don't remember exactly where I got this recipe from, I'll try not to be too specific. The general idea:
For the brownie layer:
Any brownie recipe will do, if baked in an 8-9 inch square baking dish. I recommend Brownies Cockaigne from the Joy of Cooking because they're delicious.
First, line the the greased pan with aluminum foil, with about two inches of overhang. Then add batter, bake, and leave them to cool completely IN THE PAN.
For the mint layer:
This is a simple cake frosting with peppermint extract added. It takes about
2 tbsp butter, softened
1 cup confectioner's sugar
2 (or more) tbsp heavy cream
1/2 tsp peppermint extract
Mix these together with a hand or stand mixer until smooth and spreadable.
Since you've let the brownie layer cool in the pan, you should be able to lift the entire layer out using the tin foil. If it crumbles or sags in the middle, leave it a little bit longer. Putting it in the fridge will help. If it doesn't, your brownies weren't done. Sorry.
Anyhoo, flatten the edges of the foil and spread the icing evenly over the brownie layer. Let the icing layer set in the fridge while you melt:
1 oz unsweetened chocolate
1 tbsp butter
in the microwave, or on the stovetop, however. Once it has melted, pour it over the chilled icing. Rock the brownies back and forth until the chocolate covers as much as possible, then GENTLY fill the rest in with light painting strokes using a small spatula.
Put the whole thing back into the fridge for at least 30 minutes. Then your slab is ready to cut into squares! Hooray!
These freeze well and are useful for potlucks.