Today is National Chocolate Mint Day!

Today is National Chocolate Mint Day! Someone must have been reading my mind...I have been craving Andes Chocolate Mints lately and recently I have been guilty of savoring frozen York Peppermint Patty candies (I love freezing them...somehow makes them even mintier! Or drinking super cold ice water after eating one!)!


When I came across this recipe on Epicurious, I knew it would be a perfect way to celebrate Chocolate Mint Day: Mint Brownies! YUM!

Mint Brownies
Bon Appétit August 1997

Yield: Makes 20 small brownies

Two toppings — one mint, one chocolate — accent these luscious treats. Serve them with your choice of fresh fruit. Wrap the brownies in foil, and pack the fruit in an airtight plastic container.

Ingredients:

For brownies
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1/2 cup all purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup chopped pecans

For toppings
1 cup sifted powdered sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 tablespoon whole milk
1/4 teaspoon peppermint extract

4 ounces semisweet chocolate, chopped

Preparation:

Make brownies:
Preheat oven to 350°F. Lightly butter 8x8x2-inch metal baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended. Mix in nuts.

Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.

Make toppings:
Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies. Chill until set, about 1 hour.

Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. (Can be made 8 hours ahead. Cover with foil; store at room temperature.)


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