Chocolate Mint Brownies

Photo: Kat Green

Ingredients

BROWNIE

1 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

6 (1 oz.) squares unsweetened chocolate

1 cup (2 sticks) butter

2 cups granulated sugar

2 teaspoons vanilla extract

4 lg. eggs

FROSTING

1 package (3 oz.) cream cheese, softened

3 tablespoons butter, softened

1/2 teaspoon peppermint extract

2 cups confectioners’ sugar, sifted

3 drops green food coloring

DRIZZLE

2 ounces bittersweet chocolate

1 teaspoon light corn syrup

Preparation

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Sift together the flour, salt and cinnamon. Set aside.

In small saucepan, over low heat, melt the chocolate and butter. Let cool for 5 minutes. In large mixing bowl, place the sugar, cooled chocolate and vanilla extract. Mix on medium speed with mixer until blended. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined. Spread evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out with moist crumb. Do not overbake. Remove to wire rack to cool completely.

FROSTING: In mixing bowl, cream the cream cheese, butter, peppermint extract and half of the confectioners’ sugar with mixer on low speed until well blended. Gradually add the remaining confectioners’ sugar and green food coloring and beat until well blended. Spread over the cooled brownies.

DRIZZLE: Melt the chocolate with the corn syrup and drizzle over the frosting. Let set. Refrigerate. Cut into squares. Makes about 16 brownies.