Chocolate Mint Brownies

I wanted to bring in a treat to my office for St. Patrick's Day, I am not Irish, but I love any good excuse for treats!  I had seen a version of these brownies in an issue of Cooking Light over a year ago, and I had been thinking about making them ever since, and I finally had the perfect opportunity!  The original recipe has you actually make the brownie part from scratch; but since I had hit at sale at Fry's a few months ago and got brownie mix for $1.00 per box, I thought it just made more sense to use what I already had (plus, it was the dark chocolate kind...my favorite)!  So I whipped up the brownie base on the Sunday night before the big day, and then made the toppings the night before.  The layers were really easy to make, I had just a little bit of trouble with gettting the chocolate layer to cover the entire pan, but other than that, these were a cinch to make! When I went to the store, I picked up mint extract instead of peppermint extract, and I think I am going to have to buy the peppermint for next time because the pure mint is just a hint too strong...a bit like toothpaste...and well, chocolate and toothpaste just don't mix!  No one else that tried these seemed to notice or mind, everyone at my office loved these, and what is not to love?  Dark, rich chocolate with a splash of cool minty filling equals deliciousness! 

Chocolate Mint Brownies

adapted from Cooking Light

Brownie Layer:
1 box (Family size for a 13 x 9 dish) brownie mix of your choice
Extra ingredients required on brownie box

Mint layer:
2 c. powdered sugar
1/4 c. butter, melted
2 Tbsp. milk
1/2 tsp. peppermint extract
2 drops green food coloring

Glaze:
3/4 c. semisweet chocolate chips
3 Tbsp. butter

Preheat oven according to brownie box directions.  Prepare and bake brownies as directed by the box.  Cool completely.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Peanut Butter Truffle Brownies

I apologize for the delay in getting this recipe posted, yesterday turned out to be a crazy day with multiple meetings and appointments. I didn't get home until after 9:00 and all I wanted to do then was lay on the couch and watch Keeping Up with the Kardashians and The Little Couple on my DVR (The Little Couple is a new fave of mine on TLC!). I made these brownies for my BBQ on Sunday, and they were a huge hit!!!

The combination of the fudgy brownies and the peanut butter prompted me to break out the milk! Funny side story, my dear friend Jen, looked at the milk carton and said "Organic Milk, where does that come from? Cows still?" We all had a good laugh at that.....and yes Jen, organic milk does still come from cows!! These brownies are quite addicting, so I happily sent home some of the leftovers with some of my guests....but not all of them!

Peanut Butter Truffle Brownies

adapted from Real Mom Kitchen

Brownie Base

1 box Brownie Mix (Make sure to get the kind that is for a 13 x 9 inch pan)

Water, oil & eggs that are called for on the box to make the brownies

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp. milk

Topping

1 cup semi-sweet chocolate chips

1/4 cup butter

Heat oven to 350°F.

Grease bottom only of 13x9-inch pan with cooking spray or shortening. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. (It is easiest to use a spatula and pat the mixture until it covers the brownies, it doesn't really spread.) In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set.

Store leftovers in the refrigerator.