Brownie with mint topping
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 300, total fat 13 G., saturated fats 7 G., proteins 5 G., carbohydrates 43 G., fiber 1 G., cholesterol 53 mg, sodium 116 mg, sugar 35 G.
Calories 300, total fat 13 G., saturated fats 7 G., proteins 5 G., carbohydrates 43 G., fiber 1 G., cholesterol 53 mg, sodium 116 mg, sugar 35 G.
If you love the combination of chocolate and mint, bake this festive version of brownies with crushed mint candy cane topping for Christmas. The vibrant red and white candy cane pieces will look stunning against a layer of crisp mint frosting, which contrasts beautifully with the dark chocolate brownie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brownie
- 1.5 cups premium flour
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp baking powder
- 1/4 teaspoon of baking soda
- 0.5 tsp salt
- 220 g unsalted butter, cut into pieces
- 170 g milk chocolate, chopped
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs at room temperature
- 2 tsp pure vanilla extract
- 0.5 cups whole milk
Topping
- 2 bags of 7 g. powdered gelatin
- 1/8 tsp salt
- 0.5 cups of water
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 3/4 tsp pure peppermint extract
- Cooking spray
- 2 sticks crushed red and white peppermint candies, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 325°F (160°C). Line a 9 x 13-inch baking sheet with foil, leaving a 2-inch overhang on all sides; spray with cooking spray.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a saucepan, melt the butter and milk chocolate over medium-low heat, stirring constantly. Remove from the heat and add both sugars. Beat in the eggs, one at a time, then add the vanilla extract and milk. Gently fold in the flour mixture and knead until smooth. Pour the dough into the prepared pan.
- Bake until a toothpick inserted into the center of a brownie comes out with a few crumbs, about 45 minutes. Transfer the pan to a wire rack and let cool completely. Remove the brownies from the pan by pulling the edges of the foil.
- Meanwhile, prepare the topping.:
In the bowl of a stand mixer, combine the gelatin, salt, and 1/4 cup water. Let stand for 2 minutes. In a small saucepan, combine the granulated sugar, corn syrup, and 1/4 cup water. Bring to a boil over medium heat and cook, without stirring, until the sugar dissolves, 1 minute. With the mixer fitted with the whisk attachment on low speed, gradually pour in the sugar syrup. Gradually increase the speed to high; beat until thick and fluffy, 12-14 minutes. Stir in the vanilla and mint extracts. - Spray a silicone spatula with cooking spray and spread the topping over the brownies. Sprinkle with mint candies and let set for about 2 hours. Cut into pieces using a knife sprayed with cooking spray.
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