The quintessential pair. Chocolate and mint. Who doesn't think of chocolate when thinking of a dessert with mint in it? Such was the case for me, especially when I had considered that I hadn't had a brownie in forever. But, as is the custom here at KP, I had to do something a little out of the ordinary. So I rolled up the brownie and gave it a filling! So rich and delicious! Can you diggit?
CHOCOLATE MOCHA MINT
2 cups semisweet chocolate chips
½ cup butter
¾ cup light brown sugar
¾ cup sugar
1 teaspoon vanilla extract
3 tablespoons strongly brewed coffee
1 cup flour
½ teaspoon salt
¼ cup butter, softened
¼ teapoon salt
2 cups sifted confectioners' sugar
1 tablespoons strongly brewed coffee
2-3 tablespoons chopped mint
2 tablespoons milk or cream
Preheat oven to 325 degrees. Melt chocolate chips and butter over low heat, stirring. Remove from heat and whisk in both sugars. Cool Slightly. Whisk in 4 eggs, one at a time, along with vanilla extract. Stir in flour and salt. Spread in a greased baking pan and bake 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a rack.
Use a hand mixer to blend butter, salt and sugar. Stir in coffee and mint. Add milk to desired consistency.
To assemble: After brownies are cut into squares, roll a brownie to a 1/4” thickness. Spread icing over brownie and roll up.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg