Double-Iced Mint and Chocolate Brownies
Founder Debbie loves making (and eating) desserts. Her Double-Iced Mint and Chocolate Brownies are delicious and palate-pleasing. And we make them with our Inspiration Bakery and Mixes Fudgy Brownie Mix, which means less work for you, you great home baker! This recipe can be made dairy-free, too. Always Gluten-Free!
- Stove with Oven
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- 8" by 8" or 9" by 9" Baking Pan
- Oil Spray or Shortening
- MIxing Bowls (2)
- Wire Whisk
- Hand Mixer
- 1 Pouch Inspiration Bakery and Mixes Fudgy Brownie Mix
- 1/2 Cup Oil or Melted Butter (or Margarine) Dairy-free substitutes: oil or margarine
- 2 Teaspoons Vanilla Extract
- 3 Eggs (large)
- 1/2 Cup Chocolate Chips Adds to the fudginess
- 2 Tablespoons Butter or Margarine (softened)
- 3 Ounces Cream Cheese (softened) Dairy-free substitute: vegan cream cheese
- 2 Tablespoons Heavy Whipping Cream Dairy-free substitute: canned coconut milk
- 2 Cups Powdered Sugar
- 1/4 Teaspoon Mint Extract (add GF green food coloring, too)
Mint Icing Option
- 2 Tablespoons Crème de Menthe Liquor Use instead of Mint Extract
- 1/2 Cup Butter or Margarine (softened) Dairy-free substitute: margarine
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Unsweetened Cocoa Powder
- 1 1/2 Cups Powdered Sugar
- 2-4 Tablespoons Heavy Whipping Cream Dairy-free substitute: canned coconut milk
- Preheat your oven to 350° F.
- Grease your 8" by 8" or 9" by 9" Baking Pan with oil spray or shortening.
- Put all your wet ingredients in a mixing bowl and whisk together.
- Add your Inspiration Bakery and Mixes Fudgy Brownie Mix to the wet ingredients and blend by hand (or with your hand mixer set on low) until just blended. If you are adding chocolate chips, put them in the bowl and fold them in by hand until uniformly blended.
- Put your brownie mixture into the baking pan, using your spatula or spoon to scrape the bowl, and then use your spatula or spoon to spread the mixture out to all four corners of your baking pan.
- Bake the brownies in your oven for 20-22 minutes until the sides just pull away from the edges of the pan.
- Remove your brownies from the oven and let them stand until they are cool, about 1 1/2 hours.
Prepare Mint Frosting
- Put your softened butter or margarine and cream cheese in a mixing bowl and beat with your hand mixer on medium for several minutes, until smooth. Then add heavy whipping cream and beat until well-blended. Add mint extract and blend again.
- Continue blending your wet mixture while slowly adding 1 1/2 cups of powdered sugar until smooth. Add the remaining 1/2 cup of powdered sugar and beat in high until light and fluffy.
- If using mixt extract, add and blend in the green food coloring to get your desired color. If using crème de menthe, just fold it into the mixture with a spoon or whisk until color is uniform
- Use your spatula to spread the mint frosting over the top of the cooled brownies and then refrigerate for about an hour until the frosting is set. Leave your mint-iced brownies in the refrigerator until you are ready to frost them.
Prepare Chocolate Frosting
- Put your butter or margarine in a mixing bowl and, using your hand mixer, beat on high until fluffy, about 1 minute.
- Add the vanilla extract, cocoa powder, 3/4 cup of powdered sugar and 2 tablespoons of heavy whipping cream. Beat until well-blended. Add the rest of the powdered sugar and beat on high until light and fluffy. Add more whipping cream if needed.
- Remove the minty-brownies from the refrigerator and spread the chocolate frosting over the mint-frosting layer. Put the iced brownies back in the refrigerator and leave them there until the frosting has firmed up, about 1 hour.
- Remove your Double-Iced Mint and Chocolate Brownies from the refrigerator and let them set for about 15 minutes. Cut them into 16 squares and serve them to a lot of smiles. Leftovers should go back into your refrigerator uncovered.