Tuesday, March 20, 2012

Kneader's Mint Brownies

Mint + Chocolate is one of my favorite combinations. Peppermint Oreos. Andes Mints. Chocolate mint truffles. BYU mint brownies. Mint chocolate chip ice cream. But my absolute favorite of all is Kneader's chocolate chunk mint brownies. I could literally eat them every day and be absolutely happy (and, unfortunately, very fat). A couple of weeks ago I was at Kneader's and the line was ridiculously long and I had two fussy kids so I didn't end up getting my brownie. I couldn't stop thinking about that brownie, and was craving it all week long, so I decided to consult my good friend google to see if I could find a recipe and make some at home. I came across this recipe and decided to make it. Best. Idea. Ever. These are every bit as delicious as the ones they sell, and now having the ability to make them myself is dangerous knowledge. Deliciously dangerous knowledge.

I think that these are best a day or two after making them (the brownie layer sets up just right so they're not quite so fudgy), so they are the perfect make-ahead treat!

Kneader's Mint Brownies 
barely adapted from Girls with Recipes

Brownie Layer:
1 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1 cup all-purpose flour
2 cups semi-sweet chocolate chips (I have used less than this, about 2/3 cup, and thought they still turned out just as good)

Frosting Layer:
1/2 cup butter, softened
2 cups powdered sugar
2-4 Tb. milk (as needed until frosting reaches desired consistency)
1 - 1 1/2 tsp. peppermint or mint extract (use 1 tsp. for less minty brownies or 1 1/2 tsp. for more minty ones. They do peppermint ones at Christmas time and mint ones the rest of the year.)
2 drops green or red food coloring (red for peppermint or green for mint)

Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (or butter if you don't have cream on hand)

1. Preheat oven to 350 degrees. Line 9 x 13 baking pan with parchment paper or foil. Spray with non-stick spray. Melt chocolate and butter in microwave on high for 2-3 minutes, stirring every 30 seconds, until completely melted. Add sugar, eggs, and vanilla. Mix until completely combined. Gently fold in flour and salt until just combined. Fold in chocolate chips. Bake 25 - 30 minutes (do not overcook). Cool completely.
2. When brownie layer is completely cooled, prepare mint frosting. Beat all ingredients together with mixer until light and fluffy, adding milk as needed to reach desired consistency. Using an offset spatula, spread over cooled brownies (make sure you spread it evenly so the top ganache layer will work right). Refrigerate for at least 1 hour.
3. Make ganache layer by heating cream and chocolate chips in microwave for 30 seconds, then stir completely until totally melted and combined (microwave for up to 30 more seconds if needed). Cool slightly, then spread evenly over mint layer. Do not refrigerate, ganache will set up within about an hour.


Yolanda said...

I am salivating so much right now....

Jenna said...

In a 9x13 pan, are they thick and fudgy? Could I do a cookie sheet to make more and they would just be thinner? Or would a cookie sheet make them too thin?

aubrie said...

Jenna, I would not bake them in a cookie sheet, I think it would make them too thin. You want them a little on the thicker side so that they are sturdy enough for the frosting!

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