Mint Truffle Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13 inch baking pan with parchment hanging over the edges by about 2 inches (to use as handles for removing the brownies later). Spray the parchment with cooking spray.
• Combine the butter and chocolate in a double boiler or bowl set over simmering water and heat, stirring occasionally, until melted.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl. Whisk until smooth. Whisk in the bourbon and melted chocolate. Sift the flour and cocoa powder into the wet ingredients. Stir with a spatula until just combined. Stir in the chopped chocolate thins.
• Pour the batter into the prepared pan and smooth with a spatula. Bake on the bottom rack of the oven until the edges are set and a toothpick inserted in the center comes out with a few wet crumbs, 35 to 38 minutes. Cool completely on a rack before frosting.
• For the cream cheese frosting: Combine the cream cheese and butter in a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and light, 1 to 2 minutes. Add the confectioners' sugar and salt and beat on low to incorporate, then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the bourbon, extract and food coloring. Beat until smooth and pale green in color, scraping down the bowl once, about 30 seconds.
• Remove the cooled brownies from the pan and peel off the parchment. Spread the frosting on the brownies in an even layer. Top with the chopped chocolate thins. Cut into squares to serve.

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.