Tomorrow, February 19, is National Chocolate Mint Day. Did you know that? I know it’s hard to keep up with all the food holidays (there are so many) but Chocolate Mint day is one that’s near and dear to my heart. Why? Because it’s also Jordan’s birthday…and mint chip is her favorite flavor combination!

How in the world did my baby get to be 11 years old? I started this blog when she was in Kindergarten. She was 5. Now she’s a tween on the brink of all the important tween things. She’s in the fifth grade. In one and a half years she’ll be in middle school. She’s already begging for a phone.

Lord help me.

Jordan is an amazing kid – she’s one of my favorite people. She’s funny, smart, she loves teal and follows the beat of her own drum. Oh, and she’s my #1 taste tester…and she loves mint chip.

Of course, I made them awhile ago, not for her birthday, but knowing I’d post them today. Every year she asks me to make her a new mint chip treat. There have been mint chip frosted cupcakes and brownie cupcakes, mint chip ice cream cupcakes and a mint chip cake roll. I’ve made mint chip scones for breakfasts and mint chip cookies for school. Last year I even served mint chip hot chocolate floats.

What did she ask for this year? A skillet cookie and PLAIN brownies with lots of whipped cream.

I’m sorry, who is my daughter and where did Jordan go?

But it’s her birthday, so I’m going to do as she asks. I’m going to make this brownie recipe without the cookies, and make these chocolate chip cookies without the mint.

So basically, I’m making this recipe again this weekend, ha!

Good thing the two recipes that make up this one are SUPER easy.

  • For the brownies;
  • 1 box brownie mix (for a 9×13 pan), plus ingredients called for to make brownies
  • OR
  • 2 ounces unsweetened baking chocolate, coarsely chopped
  • 2 ounces semi-sweet baking chocolate, coarsely chopped
  • 3/4 cup unsalted butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup all-purpose flour
  • For the cookies;
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 8-10 drops green food coloring, optional
  • 1 1/2 cups chocolate chips

  1. Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
  2. If you’re using a brownie mix, prepare as directed on the box. Set aside.
  3. If you’re making from scratch brownies: Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Set aside.
  4. Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using, being sure to scrape the sides of the bowl to make sure all the dough gets turned green. Stir in the chocolate chips.
  5. Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
  6. Bake for 30-40 minutes until the tops are starting to get golden. The toothpick test in the center will come out with some crumbs on the toothpick.
  7. Cool completely before cutting into small bars. These are some serious brookies – a little goes a long way!

Please Read The Original Full Recipe in Source (Thank You):

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