| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 16 brownies |
Ingredients
- Nonstick cooking spray, for the parchment
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
- 6 ounces bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 4 large eggs
- 1/3 cup Kentucky bourbon
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup coarsely chopped creme de menthe chocolate thins, such as Andes
- 12 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- Pinch fine salt
- 3 tablespoons Kentucky bourbon
- 3/4 teaspoon peppermint extract
- 3 to 4 drops green food coloring
- 1 cup coarsely chopped creme de menthe chocolate thins, such as Andes
Instructions
- For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13 inch baking pan with parchment hanging over the edges by about 2 inches (to use as handles for removing the brownies later). Spray the parchment with cooking spray.
- Combine the butter and chocolate in a double boiler or bowl set over simmering water and heat, stirring occasionally, until melted.
- Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl. Whisk until smooth. Whisk in the bourbon and melted chocolate. Sift the flour and cocoa powder into the wet ingredients. Stir with a spatula until just combined. Stir in the chopped chocolate thins.
- Pour the batter into the prepared pan and smooth with a spatula. Bake on the bottom rack of the oven until the edges are set and a toothpick inserted in the center comes out with a few wet crumbs, 35 to 38 minutes. Cool completely on a rack before frosting.
- For the cream cheese frosting: Combine the cream cheese and butter in a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and light, 1 to 2 minutes. Add the confectioners’ sugar and salt and beat on low to incorporate, then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the bourbon, extract and food coloring. Beat until smooth and pale green in color, scraping down the bowl once, about 30 seconds.
- Remove the cooled brownies from the pan and peel off the parchment. Spread the frosting on the brownies in an even layer. Top with the chopped chocolate thins. Cut into squares to serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 608 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 3 g |
| Sugar | 56 g |
| Protein | 6 g |
| Cholesterol | 116 mg |
| Sodium | 150 mg |
Reviews
These while time consuming, were wonderful. Her comments on the video were drowned out by the music.
First off, it took 20 minutes just to unwrap and chop all the Andes mints. Another 15 minutes just pulling together all the ingredients, then sifting, melting over double boiler, mixing low then med high was another 15 minutes. Crazy! The end result was just ok. Before I put this together I offered some to a couple friends. Wish I hadn’t offered…I would have just chucked the whole batch out. Total waste of a lot of ingredients and time
Made the brownies, next time will make w/o the frosting.
We cheated (a lot) using a box mix, but it was still really, really good.
These were really tasty!! I made it tonight without the cream cheese frosting portion of the recipe (didn’t have any on hand). I did the center rack for ~35 minutes, used Hershey’s special dark cocoa powder, and 53% cacao chocolate morsels. The brownies have great, savory flavor. Definitely not an overly sweet brownie recipe.
Delicious! These are amazing and easy to make. I will make these again.