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Mint Swirl Brownies

Mint Swirl Brownies

Mint Swirl Brownies

mint-swirl-brownies

Mint Swirl Brownies

Ingredients:

Mint Blondies

6 tablespoons butter

1 cup sugar

2 eggs

2 teaspoons mint extract

1 cup all purpose flour

1 teaspoon baking powder

green food coloring

In a medium, heat-proof bowl set over (not in) a pan of barely simmering water, add the butter and sugar. Warm, stirring until melted, about 5 minutes. Remove from heat and whisk in eggs and mint extract until blended. Sift the flour and baking powder over the batter and fold in until no streaks remain. Add green food coloring to preferred tint.

Chocolate Brownies

1 stick butter (8 tablespoons)

1 cup sugar

2 eggs

1/2 cup all purpose flour

3 tablespoons unsweetened cocoa powder

4 ounces unsweetened chocolate, chopped

1/4 cup semisweet chocolate chips

To make the chocolate batter, place 1 stick of butter and unsweetened chocolate in a second heatproof bowl set over (not in) a pan of barely simmering water. Heat, stirring occasionally, until melted, 3-5 minutes. Remove from heat and whisk in sugar and eggs. Sift the flour and cocoa powder over the batter and fold until blended. Fold in the chocolate chips.

Preheat oven to 350 degrees. Grease an 8x11-inch baking pan, line the bottom with parchment paper, and grease the paper.

Alternately pour portions of each batter into the prepared pan so that you create a patchwork of batter. Using the handle of a wooden spoon, swirl the two flavors together, taking care to distribute the batter evenly in the pan, filling it to the corners. Bake for 40 minutes. Remove from oven and let cool completely in the pan. To remove, briefly warm the bottom of the pan on the stove over low heat. Place a baking sheet over the top of the brownie and invert quickly so it drops out. Peel off the paper, place another baking sheet or lightweight cutting board on top and invert again. Cut and serve.

Ingredients

Directions

To make the chocolate batter, place 1 stick of butter and unsweetened chocolate in a second heatproof bowl set over (not in) a pan of barely simmering water. Heat, stirring occasionally, until melted, 3-5 minutes. Remove from heat and whisk in sugar and eggs. Sift the flour and cocoa powder over the batter and fold until blended. Fold in the chocolate chips.

Preheat oven to 350 degrees. Grease an 8x11-inch baking pan, line the bottom with parchment paper, and grease the paper.

Alternately pour portions of each batter into the prepared pan so that you create a patchwork of batter. Using the handle of a wooden spoon, swirl the two flavors together, taking care to distribute the batter evenly in the pan, filling it to the corners. Bake for 40 minutes. Remove from oven and let cool completely in the pan. To remove, briefly warm the bottom of the pan on the stove over low heat. Place a baking sheet over the top of the brownie and invert quickly so it drops out. Peel off the paper, place another baking sheet or lightweight cutting board on top and invert again. Cut and serve.

Chocolate Brownies

1 stick butter (8 tablespoons)

1 cup sugar

2 eggs

1/2 cup all purpose flour

3 tablespoons unsweetened cocoa powder

4 ounces unsweetened chocolate, chopped

1/4 cup semisweet chocolate chips

Ingredients

Directions

In a medium, heat-proof bowl set over (not in) a pan of barely simmering water, add the butter and sugar. Warm, stirring until melted, about 5 minutes. Remove from heat and whisk in eggs and mint extract until blended. Sift the flour and baking powder over the batter and fold in until no streaks remain. Add green food coloring to preferred tint.