Mint Buttercream Brownies from Brownies To Die For! by Bev Shaffer
These are fudgy with “a hint of mint” and a smooth buttercream . . . yum!
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Cooking tools:
- Double boiler
- Oven
- Baking pan
- Whisk
- Wooden spoon
- Kitchen towel
- Mixing bowl
Ingredients
- ¾ cup granulated sugar
- ¾ cup unbleached, all-purpose flour
- 2 large eggs, lightly beaten
- 2¼ cups confectioners’ sugar, sifted
- 2 oz. unsweetened chocolate, coarsely chopped
- ½ cup unsalted butter, softened to room temperature
- ¼ tsp. pure mint extract (spearmint or peppermint)
- 2 oz. bittersweet chocolate, coarsely chopped
- 1 tbsp. unsalted butter
- 4 tbsp. unsalted butter, softened to room temperature
- 3 oz. cream cheese, softened to room temperature
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