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Sunday, March 24, 2013





1 cup butter

1/2 cup cocoa

2 tablespoons honey

4 eggs

2 cups sugar

1 teaspoon vanilla

1 3/4 cups f lour

2 teaspoons baking powder

1/2 teaspooon salt

1 cup chopped walnuts (optional)

Mint Frosting:

5 tablespoons butter, sof tened

Dash of salt

3 tablespoons milk

1 tablespoon corn syrup

2 1/3 cups powdered sugar

1/2 teaspoon mint extract

1-2 drops green f ood coloring

Chocolate Ganache:

12 oz. chopped chocolate, or chocolate chips

1 1/2 cups heavy cream

1 teaspoon corn syrup


Preheat oven to 350 degrees. To make the brownies, melt the butter in the microwave in a large glass bowl.

Stir in cocoa until smooth; allow to cool. Combine the f lour, baking powder and salt in a separate bowl.

When butter mixture is cool, stir in the honey, eggs, vanilla and sugar. Blend in dry ingredients until well

combined. Add walnuts if desired. Pour batter into a greased 9x13 pan and bake f or about 25 minutes.


Make mint f rosting by mixing together butter, salt, corn syrup and powdered sugar and smooth. Add mint

extract and green f ood coloring. Add milk gradually until constistency is a little thinner than cake f rosting.

Spread mint f rosting over cooled brownies. Ref rigerate to set f rosting.

Meanwhile, make ganache by heating the cream over medium heat until scalding; do not let it boil. Remove

f rom heat and stir in chocolate and corn syrup. Stir until mixture is smooth and shiny. Cool ganache until it

is close to room temperature, but still pourable. Pour ganache over mint f rosting layer and spread evenly.

Return brownies to ref rigerate to set ganache. Cut into square, wiping your knif e clean af ter each cut.

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