Mom's Mint Brownies

This is for you Lindsay! :)

This is a family favorite that we always make around the holidays. It used to seem like a much bigger project, but last week I made two batches and since it didn't seem that bad, I think I'll make them a lot more often! I will venture to say they are by far my number one favorite brownie. Period. That's how yummy they are...so if you love dark chocolate mint candies, cakes, etc. definitely give these a shot.

These are cooked on a jelly roll pan, so not only is it a HUGE batch, it yields about 64 brownies. That's why we always made them for the holidays; one batch is enough to give away to all your friends!

RECIPE

brownie layer:
8 squares unsweetened chocolate
3 cubes butter (1 1/2 Cups)
4 cups sugar
8 eggs
2 1/2 cups flour
1 tsp salt
1 tsp baking powder
2 tsp vanilla

Melt together chocolate squares with butter in a double boiler...or if you don't have one just make sure it barely melts the butter without boiling the chocolate. I can accomplish this even with my microwave if I just watch carefully. Mix in eggs and sugar, then fold in remaining ingredients. Bake at 350 for 30-35 minutes. Cool a little, but it's helpful if this layer is still a little warm to the touch because it helps smooth out the next layer.

mint frosting layer:

6 Tbsp butter
6 Tbsp cream (if you don't have it milk works fine)
1 box powdered sugar
1 tsp mint extract
3-4 drops green food coloring

You want this frosting to be stiff but still smooth. Add powdered sugar accordingly. When you spread it on the brownie layer, try your best to have the top as smooth as possible. Again, if the brownie layer is warm, it helps melt the frosting just enough to smooth the top out. Cool in freezer or refrigerator (I use freezer or in good ole' AK you can just put it out on your back deck) because it only takes about 20 minutes to get it cold enough. You want the frosting to be pretty hard.

dark chocolate layer:

6 Tbsp butter
6 squares unsweetened chocolate

Melt together in double boiler or (again) just barely melt butter in chocolate. Once you have the brownies cool and the frosting is pretty hard to the touch, it's ready for this final layer. This is the trickiest part because you want this to be a very glossed look. The easiest way I have found is starting in a corner of the pan, and using a large spoon to spoon on some of the chocolate mixture. Using the back of the spoon, spread a thin layer of the mixture, (thick enough to where you can't see the green frosting underneath). Adding spoonful at a time, smooth final layer on the brownies. Warning: Because the layer underneath is cold, work as quickly as you can because this will harden quickly and if you have to smooth over the hardened stuff it messes up the smooth look. Cool one more time for another 10 minutes.

Now, take a sharp knife, and a glass of hot water. Dipping the knife in the water every couple of cuts (and wiping the blade with a paper towel afterwards) cut your brownies. The hot knife keeps the top chocolate layer from cracking. Just a side note, my mom cuts all around the edges in about 1/4 inch and then cuts her squares because it makes for all the edge brownies to that that layered pretty look as well. The edges are still tasty and are perfect for your kids who probably don't care what they look like!