It’s St. Patrick’s Day week and whether we’re Irish or not, it’s so much fun to celebrate any and all things “Irish”! My contribution to this most green of days are these Chocolate Mint Ganache Brownies. Leave off the minty-green piping and you can serve these amazing ganache-glazed brownies any time of the year… I found this Grasshopper Brownies recipe on a favorite blog, Smitten Kitchen and adapted it using my standard maple syrup sweetener. Doing so, slightly reduces the amount of butter and egg in the recipe, which, along with the use of an unrefined sweetener, helps to make these just a wee bit more healthful. I hope your St. Patrick’s day celebrations are filled with fun, some wearin’ o’ the green, and just maybe a chocolate mint ganache brownie…or two… Sláinte!
- 1 1/4 sticks (10 tablespoons) unsalted butter
- 1 1/3 cup bittersweet chocolate chips (I used Guittard)
- 1 cup maple syrup (the real stuff)
- 2 large eggs, plus 1 egg yolk, lightly beaten
- 1 1/4 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1/2 cup half & half
- 1 1/4 cup semi-sweet chocolate chips
- 1 1/4 teaspoon peppermint extract
- 1/4 cup half & half (light cream)
- 3/4 cup quality white chocolate chips (I used Guittard Choc-au-Lait)
- 1/2 teaspoon peppermint extract
- McCormick’s Color from Nature food coloring (see package on how to make the color green)
- Spray Baker’s Joy spray oil (or similar) on a 13 x 9-inch baking pan lined with a sheet of heavy-duty foil, leaving a 2 inch overhang on the long side.
- Melt butter, chocolate, and maple syrup in a 4-quart heavy saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Don’t over stir; it makes for tough brownies!
- Spread batter evenly in baking pan and bake on the middle oven rack until set and a toothpick inserted in center comes out with moist crumbs adhering, for 20 minutes. Cool completely in pan, about 1 1/2 hours.
- Bring light cream to a simmer in a medium saucepan; remove from heat. Pour light cream over bittersweet chocolate in a bowl. Let sit for about a minute; then whisk until smooth. Stir in extract and set aside for 20 minutes to cool and thicken.
- Spread chocolate mint ganache evenly over the top of cooled brownies. Chill until firm, about 30 minutes. Remove brownies from pan using the foil overhang. Cut the brownies into squares using a large sharp knife. (If you’re fussy like me and want all of your brownies to have tidy, clean edges, I’d recommend wiping the knife clean after each cut).
- Bring light cream to a simmer in a small saucepan; remove from heat. Pour light cream over white chocolate in a bowl. Let sit for about a minute, then whisk until smooth. Stir in extract and set aside for 15-20 minutes until it cools and thickens enough to pipe easily.