These rich fudgy Mint Chocolate Brownies with their creamy mint topping are too delicious to pass up. Give them a try!!!!
When I was a kid, my hair was long. Long, long….as in past my waist long.
My hair and I had a love/hate relationship. On one hand, I loved how my mom would always find fancy new ways to style it. French braids, pony tails, pig tails, braided pig tails…..I was the kindergarten queen of fancy hair dos. On the other hand, it was a chore. Washing it, brushing it, sitting on the floor while my mom braided it…..it was sometimes more than I had patience for.
When I was about seven, I decided that I wanted to be rid of my long hair. I wanted to get it cut into a short, swingy bob like Jane Pauley of the Today Show. I loved how it shined while she read the morning news…..how it swung and bounced when she turned her head. It was just the thing I needed, I thought. I would take first grade to a whole new level of sophistication. I would smile condescendingly at the other girl’s childish pigtails and pat my sleek bob with satisfaction. It would be great.
Like most kids, I had a big mouth. Stupidly, I had already told everyone about the Jane Pauley haircut I was going to get. So, when my mom said no to getting my hair chopped off, not only was I devastated, but facing a great deal of embarrassment. No big deal, I thought. I just wouldn’t say anything, everyone would forget, and it would blow over.
Or so I thought.
You see, I had a friend name Julie. Or, as I called her, Julie the Copycat. Her only goal in life was to copy every single thing I did. When I got a Grandma Bear Care Bear for Christmas, she got one later for her birthday. Seriously….who wanted Grandma Bear? We all know that Sunshine Bear was the one to have. It was so obvious what she was doing. But never, in my wildest dreams did I imagine that she had the nerve to take her copycatting to a whole new level.
Imagine this if you can: There I was at home, playing house, or lip synching to Huey Lewis and the News, or something along those lines….when I was interrupted by a knock at the door. My mother answered the door, and in walked Julie…..with a Jane Pauley haircut, holding her chopped off braid in her hand like a Grand Prize Trophy.
There are some childhood experiences that we never fully recover from. That is one of mine. I will never forget Julie’s smug face as she swung her short hair and made me hold her ponytail trophy. It was almost more than my seven year old maturity could bear. But, I handled it with as much dignity as I could muster. That is what Jane Pauley would have wanted.
Julie….if you are out there reading this….I created a fabulous brownie recipe….and it’s okay if you want to copy it. They are delicious, who could blame you?
I’ve been seeing mint brownie recipes all over the web in honor of St. Patrick’s Day. Most of them called for mint in the brownie batter, but I wanted regular chocolate brownies with a mint topping. I combined several recipes and added a few things of my own, and was very pleased with the results. They look beautiful, and my husband swears they are the best brownies he’s had.
For the brownies, I used my Butt Kickin’ Brownie recipe, minus the pan frosting. For the top layers, I used a Southern Living recipe for the Layered Brownie toppings. I substituted mint extract for the vanilla in the Vanilla Cream, and added green food coloring. I then made the Brownie Glaze according to the recipe, adding chopped Andes mints for garnish.
- Pan of Butt Kickin' Brownies, baked and cooled
- 1 cup butter, melted
- 1 16 oz package powdered sugar
- 1/4 cup half and half
- 2 teaspoons mint extract
- Green food coloring
- 4 (1 oz) semisweet chocolate baking squares
- 1/4 cup butter
- Andes mints for garnish
- Stir together ingredients for Mint Cream in a bowl until smooth. Add green food coloring as desired. Spread over cooled brownies. Chill for 45 minutes.
- Microwave chocolate squares and 1/4 butter in a glass bowl on high until melted, stirring twice. Pour Brownie Glaze over chilled Mint Cream topping and spread evenly. Sprinkle with chopped mints. Chill for 1 hour. Let stand at room temperature for 15 minutes, and then cut into squares.