Monday, February 3, 2014

Mint Kissed Cocoa Brownies

Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 011_zps14e6198b.jpg

Mint Kissed Cocoa Brownies

This month (February) - every post on this blog is going to have something to do with either chocolate or roses (not including Sunday & blog hop posts).  Today it's all about the much loved flavor combination of mint and chocolate.  I used Mint Hershey's Kisses but you may substitute Andes Mints.

GLUTEN FREE READERS - This recipe is just as delicious using rice flour - simply substitute rice flour for the regular flour - the same amount.  Also, always make sure that there is no gluten in all of the other ingredients that you are using (including Hershey's Kisses- the mint kisses are NOT gluten free - substitute Andes instead).

Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 020_zps0a454861.jpg Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 022_zps6da164ab.jpg
Mint Kissed Brownies
1/2 cup butter (melted & cooled to room temperature)
1 cup sugar
2 eggs
2/3 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped mint Hershey's Kisses (see 2 pictures above)
1 tablespoon cream

Stir or whisk together the eggs, melted butter, cream & sugar until the sugar is totally mixed in.  Now, with a wooden spoon,  add the flour, cocoa, baking powder & salt and stir until combined.  Finally add in the chopped mint Kisses (see picture below).  Pour into a greased square Pyrex dish and bake in a preheated 350 degree oven for 20 to 25 minutes (or until a toothpick inserted comes out clean).  Cool COMPLETELY on a wire rack before Frosting!! 

Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 023_zps658638de.jpg

Mint Kissed Frosting
1/8 cup butter (softened)
1/4 cup mint Hershey's Kisses
2 tablespoons cream
2/3 cup powdered sugar

Begin by melting the Kisses in the cream - stirring all the time!  Allow this melted mixture to cool room temperature.  With an electric mixer cream together the butter, cooled melted mixture & 1/3 cup of the powdered sugar.  Slowly add in the second 1/3 cup of powdered sugar and if the frosting is not sweet enough or stiff enough then you may add more sugar until your desired texture or sweetness is achieved.

Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 001_zps03064d03.jpg
Spread the frosting on the cooled Brownies.

Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 003_zps10f5bbc5.jpg
Slice, Serve & ENJOY!!

Mint Kissed Cocoa Brownies by Angie Ouellette-Tower for photo 005_zps95ab230e.jpg

Valentine Signature, by Angie Ouellette-Tower for

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  1. WOW! This recipe sounds and looks phenomenal! Stopping by from the Weekend Retreat Link Up Party. Looking forward to following along here! Angela ~

  2. So delicious and looks tempting!

    Coming from Thursday Favorite Things Blog Hop! Come-by my blog!

  3. chocolate and mint bliss! Thank you for helping to make the Thursday Favorite Things Blog hop so much fun. Big Hugs ♥

  4. My youngest (18) would love these!!! Thanks for sharing and linking up with us at the #WWDParty.

  5. Absolutely an attractive dessert to me. Thanks for sharing with 4 seasons blog hop. Have a nice day.

  6. mmmmm :) Thanks for sharing on The HomeAcre Hop! Hope to see you again tomorrow!


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