Wednesday, March 16

Mint Frosting with Chocolate Glaze

I really love CHOCOLATE,
but when I discovered this combination of mint AND chocolate on a brownie... 


I pair this frosting with my Mom's brownie recipe... 
which she promises to post real soon!

Mint Frosting with Chocolate Glaze:
(Original Recipe adapted from Joy of Baking)

Mint Layer:
1/2 cup butter(softened)
4 cups powdered sugar
6 tablespoons heavy cream
2 teaspoons pure peppermint extract
green food coloring (optional)

Chocolate Glaze:
9 ounces semisweet chocolate, chopped
3 tablespoons butter

Mint Layer: With an electric mixer or hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring, it helps sell the mint flavor. Spread the frosting evenly over the cooled brownie layer(the frosting should be just thin enough to spread, add more cream of powdered sugar to get the right consistency). Place in the refrigerator for about 5-10 minutes or until firm(it's important that this layer is completely dry before you cover with the glaze or your mint layer will quickly melt and smear all over).

Chocolate Glaze: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.*You can use regular chocolate chips in your glaze but it tends to dry quicker than chocolate baking squares and makes it harder to spread over the frosting.

Serve: Cut into your brownies with a sharp knife. It helps to wipe your knife between cuts with a damp cloth. Brownies can be stored in the refrigerator for several days or else frozen...but if you're anything like my family these brownies won't last long enough to store away :) Enjoy!


  1. Kat-- those look GREAT!!!
    And FYI, these brownies are amazing frozen. :)

  2. They ARE delicious! Kat and Ben made them for my birthday. I'm still dreaming about them. :)

  3. Ok mom, you better get the brownies posted, I've got friends who want the recipe :)


Delicious comments are always welcome.

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