I first learned to make these mint brownies when we were in Spain. It was a recipe in the cookbook put together by the squadron wives.
It couldn’t be simpler, your favorite brownie recipe topped with a mint buttercream, and then spread melted chocolate over the chilled sweet. Mint brownies freeze well, so it’s perfect to make in December and tint the frosting green or red; you’ll always have a seasonal treat ready on a moment’s notice.
It’s also perfect if you’re looking for something American and something pink! Tomorrow is Restaurant Day, a quarterly international event, and I’m setting up a popup restaurant that will offer two American baked goodies. All the proceeds from tomorrow will go the World Sepsis Day (#WSD14) to help fund the fight against sepsis, a life threatening condition that put Ed in a Polish hospital last year for a month.
World Sepsis Day
The theme for WSD’s activities this year is a pink picnic, so my pink offerings will be the mint brownies and mini cupcakes made with beet. I’m a huge fan of Restaurant Day, sometimes the food is extraordinary and memorable, sometimes it’s just nice, but what I LOVE is the spirit of Restaurant Day. People all over town, cooking up a storm and sharing the food they like to make with adventurous diners who are roaming the city, sampling as they go. The downside to participating by setting up a popup, is that we’ll be tied down to one location and won’t be able to check out the other offerings.
At the moment, we only have 10 popups in Poznan, which is half of what we’ve had on recent Restaurant Days, but August is a slow time here. A lot of people are away on holiday, and we’re competing with the Festival of Good Tastes in the Stary Rynek. If you’re on Twitter, follow me, @PolishHousewife, to see how it’s going!
- ½ cup unsalted butter, cut into pieces (113 g)
- 4 ounces unsweetened chocolate, coarsely chopped (114 g)
- 1¼ cups granulated white sugar (250 g)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup flour (65 g)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, at room temperature (28 g)
- 1 cup powdered sugar, sifted (115 g)
- 1 - 1½ tablespoons heavy cream
- ½ teaspoon peppermint extract
- green or red food coloring (optional)
- 3 ounces semisweet chocolate chips (90 g)*
- 1 tablespoon (14 grams) unsalted butter
- Preheat oven to 325 F (160 C)
- In a saucepan, melt ½ cup butter and unsweetened chocolate (99-100%), stirring occasionally
- Remove from heat, stir in sugar, and vanilla
- Add eggs
- Stir in flour and salt.
- Pour into a parchment lined 9 x 9 inch pan (23 x 23 cm) and bake for approximately 25 minutes, until the edges begin to pull away from the pan, a toothpick inserted in the center will come out almost clean.
- Cool completely
- In a bowl, combine 2 tablespoons butter, powdered sugar, cream, and peppermint extract, use just enough cream to make the buttecream spreadable
- Spread over cooled brownie, refrigerate for at least 15 minutes
- Combine 1 tablespoon butter with semisweet chocolate. Melt in microwave or over low heat, stir to combine
- Spread over mint layer, Refrigerate
- Dip a sharp knife in hot water before slicing. For best results, clean and warm the knife before every cut.
Thanks to everyone who stopped by our Pink Picnic fundraiser for World Sepsis Day. We were able to send 100 euro with your help! 😀