brownies

Halloween Time

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Mint Chocolate Brownies

Mint Chocolate Brownies

 Ingredients:

  • 1 package brownie mix
  • ½ cup butter, softened
  • 1 ½ cups powdered sugar
  • 1 tbsp. milk
  • 1 tsp. peppermint extract
  • 6 drops green liquid food coloring
  • 2 drops yellow liquid food coloring
  • Shaved thin crème de menthe chocolate mints

 Method:

Preheat oven to 350 degrees F. Line bottom and sides of an 8 inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Prepare brownie batter according to package directions; pour into prepared pan.

Bake at 350 degrees F according to package directions. Cool completely in pan on a wire rack (about 1 hour).

Meanwhile, beat butter and powdered sugar at medium low speed with an electric mixer until combined; add milk, peppermint extract and food colorings, beating until blended. Increase speed to medium high and beat 1 minute or until fluffy.

Lift brownies from pan, using foil sides as handles. Gently remove foil. Spread frosting evenly over brownies, and cut into 16 squares. Sprinkle with thinly shaved mints.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Black Forest Brownies

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Black Forest Brownies

Ingredients:

  • 9 tablespoons slightly salted butter, plus extra for greasing
  • 5 oz. semisweet chocolate, chopped
  • 2 eggs
  • ¾ cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • ¼ cup + 4 teaspoons all-purpose flour
  • ½ teaspoon baking powder
  • 7 oz. black or red cherries, pitted and halved, plus extra to serve

 To Serve:

  • 2/3 cup heavy cream
  • Chocolate shavings

 Method:

Grease a 7 inch square cake pan or shallow baking pan and line it with nonstick parchment paper. Melt 2 oz. of the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bottom of the bowl touch the water). Beat the eggs, sugar and vanilla extract in a separate bowl until light and foamy. Stir in the melted chocolate mixture. Tip in the flour, baking powder, cherries and remaining chocolate and mix together until combined. Spoon the batter into the prepared pan and level the surface. Bake in a preheated oven, 350 degrees F, for 20-25 minutes or until just firm to the touch. Let cool in the pan, then transfer to a board and peel off the lining paper. Whip the cream in a bowl until peaking, then spread over the cake. Sprinkle with chocolate shavings and cut into small squares. Serve with extra cherries and rich chocolate sauce, if desired.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com