This recipe comes from a running friend. When I first tasted this brownie at her, it was amazing. The rich black and cool mint frosting was seamless, it was a memorable one, but the sugar and butter inside. The amount is also amazing, so I have been here for a long time, but I have never dared to do it. This time, my colleagues share the heat. I don’t do it at this time, but when. Peppermint brownie Mint Brownie (transferred from running friend JGrey, she got it from this website: http://www.scrumptiousphotography.com/2008/07/chocolate-mint-brownies.html) Note: This amount is a 9X9 inch (23X23CM) baking tray. Note: For the conversion of cup and weight, please refer to the blog post of Wenyi seniors.
Take a 9X9 inch (23X23CM) baking tray and spread the baking paper. The two sides of the baking paper should be higher than the baking sheet, which makes it easier to demould.
Melt the butter and chocolate, add the sugar and vanilla extract, add the eggs in portions and mix well. Stir in the powder and salt until uniform. Pour into the baking tray
Put in a preheated 325F (160C) oven for 25 minutes, insert the toothpick into the middle of the brownie, and take it out should be clean and batter free.
Put it completely cool
Beat the butter and powdered sugar, add peppermint extract and pigment, and mix well. If the frosting is too thick, add a little more cream, the frosting should be thick liquid
Put the frosting on the brownies
Refrigerate for 5 to 10 minutes until condensation
Melt the black and butter together, evenly spread on the brownies, refrigerate for 30 minutes to solidify
When eating, lift the two ends of the baking paper and release the brownie. Cut into small pieces with a knife that has been washed with hot water