Queen Bee Mint Brownies
Rich, chocolatey brownies with a mint layer and chocolate icing.
For Holiday Brownies, use peppermint extract and fold in some crushed peppermint sticks.
Use a 9 x 13" pan if doubling recipe.
2 oz. unsweetened chocolate squares
½ cup butter
2 large eggs
1 cup sugar, Sugar Alternatives
¼ tsp salt
½ tsp vanilla
½ cup Queen Bee Cake, Cookie, Muffin flour
¼ cup butter, softened
1 ⅓ cup powdered sugar, sifted
1 Tb water
½ tsp mint extract or peppermint extract for the holidays
Green food coloring or red food coloring if using peppermint extract
3 Tb butter
½ cup semi-sweet or dark chocolate chips
Preheat oven to 350°
Melt the unsweetened chocolate and butter in small pan over low heat. Let cool.
In a mixing bowl, beat the eggs until light and frothy, add the sugar and salt; beat well. Fold the chocolate & butter into the egg mixture. Stir in the vanilla, then Queen Bee CCM flour. Pour into greased 8 x 8” square pan. Cool brownies before adding mint/peppermint layer.
Bake at 350° for 25-30 minutes.
For Mint Layer
Use a hand mixer or standing mixer to beat all ingredients except food coloring together like frosting.
Add drops of green or red food coloring and mix until you reach the desired color you prefer.
Spread over the cooled brownies.
Place in fridge to set a bit while you prepare chocolate icing.
For Chocolate Icing
Melt the butter and chocolate chips together in a small pan over very low heat, stirring frequently to combine
Spread over the cool, but not cold, mint layer.
Chill completely, then cut into squares.