Mint Chocolate Brownies

Hood Sour Cream is the secret behind these delicious Mint Chocolate Brownies
By
hood.com

hood.com

Hood sour cream is the secret behind these delicious mint chocolate brownies, which are layered with flavor. Mint cream is sandwiched between a soft brownie and a chocolate ganache, making every bite pure perfection.

For more delicious seasonal recipes visit Hood.com.

Ingredients

For the brownies:

  • 1 1/2  Cup  all-purpose flour
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  salt
  • 1  Cup  unsalted butter
  • 3  Cups  semi-sweet chocolate morsels
  • 1  Cup  sugar
  • large eggs
  • 1  Teaspoon  vanilla extract
  • 1  Cup  Hood sour cream

For the mint cream:

  • 4  Tablespoons  unsalted butter
  • 1  Teaspoon  peppermint extract
  • 1/4  Cup  Hood heavy cream
  • 4  Cups  confectioners' sugar, sifted

For the ganache:

  • 4  Tablespoons  unsalted butter
  • 2  Cups  semi-sweet chocolate morsels
  • 1/4  Cup  Hood heavy cream
  • Crushed chocolate mints, optional

Directions

For the brownies:

Preheat the oven to 350 degrees F.  Grease a 9 by 13-inch baking pan.

In a large mixing bowl, sift together the flour, baking powder, and salt. Reserve. 

In a double boiler, combine the butter and chocolate. Melt over medium heat. When melted, remove top portion of double boiler. Set aside and allow to cool for about 10 minutes, stirring once or twice. Whisk in the sugar, eggs, and vanilla extract and mix until fully combined.  Stir in the sour cream. Fold in the flour mixture until just combined. Do not overmix. 

Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes. Allow the brownie to cool on a wire rack for about 45 minutes before continuing. 

 

For the mint cream:

To make the mint cream, melt the butter in a medium saucepan over medium heat.  Add the peppermint extract, cream, and confectioner's sugar; whisk until well combined. Cook the mixture for about a minute over medium heat. Spread evenly over the brownies. Allow the mint cream to set for about 10 minutes before continuing. 

For the ganache:

For the ganache, melt the butter and chocolate in a double boiler over medium heat. Add cream and stir until well combined and smooth.  Spread the ganache evenly on top of the mint cream layer and top with crushed chocolate mints if desired. Allow to set until very firm, about 2 hours in the refrigerator.  

Mint Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Mint Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.