|Sweet baby Jesus.|
|Usually I take solace in the snow, but guess who doesn't plow roads like EVER? That's right, the city of Clovis!|
|If weather prevents you from making a grocery store run, make the brownies from scratch.|
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 ounces unsweetened Hershey's cocoa
- 4 ounces bittersweet Baker's chocolate
- 10 tablespoons butter
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- Preheat oven to 325 if baking from scratch. If using a box mix, heat to whatever is recommended.
- Mix together the butter and both chocolates by melting in a bowl in 30 second increments until you can fully blend them. Just reminder not to taste test this yet, or you will hate yourself and everything on this planet for a solid week.
- In a separate bowl, mix together the dry ingredients.
- Mix the chocolate and butter mix with the sugar and vanilla. NOW feel free to taste test.
- Mix in the dry ingredients with the chocolate mix, and one at a time, mix in each egg until fully blended.
- Pour into an 8x8 pan.
|Box brownies or homemade brownies, you will need a can of marshmallow creme. More on this in a moment.|
Get a really hot spoon and mix in 1/4 teaspoon of mint extract with a few drops of green food coloring into the tub of marshmallow creme. You will curse the gods and wonder if marshmallow creme should be safe for human consumption since it feels like you're mixing together Super Glue. Since I couldn't get to the store, the jar I was using was an unopened jar leftover from last year's round of mint swirl brownies I never needed. Yet it still had not passed its expiration date. If the zombie apocalypse is ever nigh, I am stocking a backpack full of this stuff to give me my sweets fix.
|Now, take your Super Glue mix and drop a few spoonfuls into your brownie batter. This can be random and ugly. Much like how I put on my make up in the morning, I've got tricks to smooth things out.|
|Oh yes, more butter. Lots more butter.|
- 1 stick of butter (1/2 cup)
- 3 cups of powdered sugar (get ready to start the addiction, folks!)
- 3 tablespoons of milk
- 1 cup of white baking chips (essential that they are white- you don't want to try to mix in chocolate baking chips or your frosting will turn into a sickly green shade. Regardless if it tastes good, things also still need to look good)
- The rest of the marshmallow creme mix
- An additional 1/2 teaspoon of mint extract
- Additional green food coloring (I used 8 drops)
- Optional: Mint Oreos or mini chocolate chips for topping...I do half and half to please all crowds. Baker for the people!
|Have a few chips, you know you want to. While your buttercream is mixing, melt a cup of baking chips according to package directions.|
|Add the melted baking chips, the remaining marshmallow creme mix, the additional mint extract, and the green food coloring to your buttercream. Blend for a minute, scrape the bowl, and blend again.|
|Tada! Check that mint swirl in the middle, yo.|
And now you're done and ready to enjoy an amalgamation of all the mint and chocolate your taste buds can handle. You can thank me after you're done rejoicing. These are one of those treats that will seriously impress anyone (who doesn't like mint chocolate??!), and I usually take a tray of these to whatever St. Patty's party we attend. Bogart a few for yourself because leftovers will be few and far between. Also bogart a few for yourself because you can make Cold Stone Creamery fear for its existence by adding one of these babies to a bowl of plain vanilla ice cream drizzled with chocolate sauce and mixed together:
|America truly is a wonderful place. Full of freedom with a side of calories.|