84 LONGISLANDPRESS.COM • DECEMBER 2018
SIRIOUSLY DELICIOUS:DARK CHOCOLATE MINT BROWNIES
By SIRI DALY
Is there anything better than a holiday
tradition? The answer is nope.
OK, maybe there is something, and
that is a Dark Chocolate Mint Brownie
with Chocolate Glaze.
Every Christmas, my mom would
make a version of these rich, minty
bars — along with a slew of other
treats — and one bite brings me back
to our messy, festive kitchen. We
would make batch after batch and
hand them out as holiday gifts, which
is something I still do today.
Yes, maybe we all get bombarded
with sweets during the season, but I
love collecting those tins of homemade
goodies to see what everyone else’s
traditions are. (Hint: Send me baked
goods.) These bars begin with a fudgy
brownie base, then are layered with
creamy, cool mint and topped off with
a chocolate glaze and crumbly mint
candies. "The perfect dessert for a jolly,
memorable winter day."
Hands-on time: 15 minutes
Total time: 2 hours, 22 minutes
3⁄4 cup unsalted butter
1 (four-ounce) bittersweet chocolate
baking bar, chopped
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
3 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup all-purpose flour
1⁄2 cup unsweetened cocoa
1⁄4 teaspoon table salt
1 cup semisweet chocolate chips
1 1⁄2 cups powdered sugar
3 tablespoons unsalted butter,
1 1⁄2 tablespoons whole milk
1⁄2 teaspoon peppermint extract
1 (6-ounce) package semisweet
1⁄4 cup heavy cream
16 thin crème de menthe chocolate
mints (such as Andes), chopped (about
Preheat the oven to 350°F. Line
an 8-inch square baking pan with
heavy-duty aluminum foil allowing
3 inches to extend over 2 sides; lightly
grease the foil with cooking spray.
Melt the butter and chopped chocolate
in a large saucepan over low. Stir
in the sugars, eggs, and vanilla. Stir
together the flour, cocoa, and salt in a
bowl; stir into the chocolate mixture.
Stir in the chocolate chips. Spoon the
batter into the prepared pan.
Bake until a wooden pick inserted
in the center comes out clean, 22 to 24
minutes. Cool completely in the pan
on a wire rack, about 45 minutes.
Meanwhile, make the mint layer:
Combine all the ingredients in a
medium bowl, and beat with an electric
mixer on medium speed until
smooth, about 1 minute. Spread over
the cooled brownies. Chill for 1 hour.
Make the chocolate glaze: Place the
chocolate chips and cream in a small
microwavable bowl, and microwave
on MEDIUM (50 percent power) until
melted and smooth, 2 to 3 minutes,
stirring at 30-second intervals.
Spread over the mint layer. Sprinkle
with the chopped mints. Chill until
ready to serve.
Remove from the pan using the foil
sides as handles. Cut into 16 squares.
Siri Daly is a Today show tastemaker
and author of Siriously Delicious: 100
Nutritious (and Not So Nutritious)
Simple Recipes for the Real Home Cook.
Excerpted from Siriously Delicious
by Siri Daly. Copyright © 2018
Oxmoor House. Reprinted with
permission from Time Inc. Books,
a division of Meredith Corporation.
New York, NY. All rights reserved.
Dark Chocolate – Mint Brownies with Chocolate Glaze.