Video:How to Make Frosted Mint Brownies

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Transcript:How to Make Frosted Mint Brownies

Ingredients for Frosted Mint Brownies

To make frosted mint brownies, you will need:

• 1/2 cup plus 3 tbsp of softened butter
• 1 cup of granulated sugar
• 1 teaspoon of vanilla
• 2 eggs, at room temperature
• 2 ounces of unsweetened chocolate, melted and cooled
• 1/2 cup of flour
• 1/2 cup of chopped nuts
• 1/2 teaspoon of peppermint extract
• 2 cups of powdered sugar
• 2 tablespoons of milk or cream
• A few drops of red food coloring

Instructions for Making Frosted Mint Brownies

To begin, preheat your oven to 325 degrees fahrenheit. Line an 8x8 pan with foil, and spray the foil with nonstick cooking spray. This foil step is optional but it makes it easier to remove the brownies and also helps keep your pans clean.

Mixing the Ingredients for Frosted Mint Brownies

In the large bowl of a mixer, combine 1/2 cup, or 1 full stick, of the butter and the granulated sugar. Beat them together on medium speed until they're light and creamy, for about 2 minutes. Then add the eggs, one at a time, beating well after each addition until your mixture is nice and fluffy. Add the vanilla and mix on medium speed until combined. Scrape down the sides and bottom of the bowl with a spatula. Add the melted and cooled unsweetened chocolate, and stir it in with a spatula until it's completely mixed in. Now add the flour and stir it in gently just until almost all of the flour streaks are gone. Add the chopped nuts and stir them in until they're well-mixed, all of the flour has disappeared, and you have a nice smooth brownie batter. Scrape the brownie batter into the prepared pan.

Bake your brownies at 325 degrees for 30-35 minutes. When they're done they should be pulling away from the sides of the pan and a toothpick inserted in the center should come out clean. Let them cool completely at room temperature.

After the Brownies Are Cool

When the brownies are cool, make the frosting. Place the remaining 3 tablespoons of butter in the bowl of a mixer, and add the peppermint extract. Beat them until the butter is creamy, then slowly add 1 cup of powdered sugar and mix it on low.When the powdered sugar is all incorporated, add the remaining cup of powdered sugar. Your mixture will look very dry and crumbly at this point, which is totally normal. Add the milk or cream, and beat on medium speed. Your frosting will come together and get beautifully smooth and fluffy. Finally, add just a drop or two of red food coloring, and stir it in. Add more if you need to, to get a shade of pink that you like.Scrape the frosting onto the top of the cooled brownies and smooth it into an even layer. You can drag a spatula through to top to create a nice pattern if you want. Use a large sharp knife to cut the brownies into small squares. To get the cleanest cuts, you can run the knife under hot water and dry it off in between cuts if it starts to get dirty. These cakey brownies are nice and moist, with a rich chocolate flavor that's perfectly balanced by the thick mint frosting on top.