Over here on Cape Cod it is raining, dark and oh so humid today. The remants of Hurricane Hanna are crossing over our island; so this is not a day to be outside. The humidity is 100% and the dew point is 74., with a temperature of 77 degrees. (now I know what it feels like to be in the rainforest). Ugh. So crank up the A/C, turn on the oven and let's bake something yummy to cure this boredom. Days like this I crave a good brownie and I wanted a good, hearty frosting on top. So I made a buttercream frosting, then added in crushed Mint Oreo's (the whole cookies). Yes, it was good. Sinfully good
Chocolate Mint Crunch Brownies
1/4 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
5 ounces bittersweet chocolate (top-quality), broken in 10 pieces
4 tablespoons unsalted butter
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
4 ounces bittersweet chocolate (top quality), coarsely chopped (about 1/2 cup)
1 ½ cups sifted confectioners sugar
3-6 TB room temp unsalted
2-4 TB heavy cream
¾ ts peppermint extract
A drop or two of green coloring (optional)
About 20 +/- Oreo cookies with filling, coarsely chopped (plain or mint flavored Oreo’s)
To make the brownies:
Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan.
Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes.
To make the mint frosting: Beat until smooth 1 1/2 cups sifted powdered sugar, 3-6 TB soft butter, 2 TB heavy cream, and 3/4 teaspoon peppermint extract. Add a drop or two of green coloring, if desired. Spread filling evenly over the cookie layer, cover, and chill until firm, about one hour. (you can add more of less of the butter & cream as you wish—I like a thicker frosting so I use more butter, less cream). Add in the coarsely chopped Oreo’s and mix well. Then spread over brownies. If desired you can then add a layer of chocolate glaze: Melt 1 ounce of semisweet chocolate and 1 Tablespoon butter. Stir in 1/2 teaspoon vanilla. Drizzle over brownies. Best to chill the brownies to set before cutting.