Mountain Sky Mint Brownies

by Rachel on August 9, 2012

Mountain Sky Mint Brownies

If you read my blog with any regularity, you know that I’m a huge fan of Pam Comstock, the head baker at Mountain Sky Guest Ranch in Emigrant, Montana. We’ve been vacationing at the ranch for many years and one of the highlights of our stay are Pam’s baked goods. These brownies are elegant looking and not overwhelming in size. In fact, they are on the dainty side. Make them for a kid’s birthday party, or take them to a potluck. If you want kid participation in the kitchen this is a great recipe to try together. All three of the stages of the recipe are easy to do and could be handled by kids under ten. Plus – drizzling melted chocolate over frosted brownies is WAY fun for kids and adults alike and looks great when you’re done.

Brownie:

  • 2 ounces unsweetened chocolate
  • ½ cup butter
  • 2 eggs
  • 1 cup sugar
  • ¼ teaspoon peppermint extract
  • ½ cup flour
  • 1/8 teaspoon salt

Mint Icing:

  • 4 tablespoons butter
  • 2 cups confectioner’s sugar, sifted
  • 2 tablespoons heavy cream
  • 1 ½ teaspoons peppermint extract

Chocolate Glaze:

  • ½ cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 1 tablespoon heavy cream

Preheat oven to 350 degrees.

Brownie:

In a double boiler melt the butter and chocolate. Set aside the chocolate mixture to cool slightly. In a mixing bowl beat the eggs with a whisk, one at a time. Add the extract, sugar, flour and salt. Add the melted chocolate mixture to the flour mixture slowly in a steady stream, whisking constantly. Grease and flour a 9×12 baking pan. Pour brownie mixture into baking pan and bake for 20-25 minutes. The brownie will be very thin. Do not fret. It is supposed to be this way. I promise. Remove brownie from oven but LEAVE IN PAN. Cool completely (this won’t take long).

Mint Icing:

Melt butter in saucepan. Once melted whisk in confectioner’s sugar, cream and mint extract. Keep whisking until smooth. Allow to cool slightly. Spread over top of cooled brownies.

Chocolate Glaze:

In the double boiler melt the chocolate chips and butter. Whisk until smooth. Thin with heavy cream. Pour melted chocolate glaze over frosted brownies in a zig-zag pattern. Put in fridge for ten minutes. Cut into bars. EAT.

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