Mint Kissed Cocoa Brownies

Mint Kissed Cocoa Brownies

This month (February) - every post on this blog is going to have something to do with either chocolate or roses (not including Sunday & blog hop posts).  Today it's all about the much loved flavor combination of mint and chocolate.  I used Mint Hershey's Kisses but you may substitute Andes Mints.

GLUTEN FREE READERS - This recipe is just as delicious using rice flour - simply substitute rice flour for the regular flour - the same amount.  Also, always make sure that there is no gluten in all of the other ingredients that you are using (including Hershey's Kisses- the mint kisses are NOT gluten free - substitute Andes instead).

 

Printable Recipe

Mint Kissed Brownies

1/2 cup butter (melted & cooled to room temperature)

1 cup sugar

2 eggs

2/3 cup flour

1/3 cup cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped mint Hershey's Kisses (see 2 pictures above)

1 tablespoon cream

Stir or whisk together the eggs, melted butter, cream & sugar until the sugar is totally mixed in.  Now, with a wooden spoon,  add the flour, cocoa, baking powder & salt and stir until combined.  Finally add in the chopped mint Kisses (see picture below).  Pour into a greased square Pyrex dish and bake in a preheated 350 degree oven for 20 to 25 minutes (or until a toothpick inserted comes out clean).  Cool COMPLETELY on a wire rack before Frosting!! 

Mint Kissed Frosting

1/8 cup butter (softened)

1/4 cup mint Hershey's Kisses

2 tablespoons cream

2/3 cup powdered sugar

Begin by melting the Kisses in the cream - stirring all the time!  Allow this melted mixture to cool room temperature.  With an electric mixer cream together the butter, cooled melted mixture & 1/3 cup of the powdered sugar.  Slowly add in the second 1/3 cup of powdered sugar and if the frosting is not sweet enough or stiff enough then you may add more sugar until your desired texture or sweetness is achieved.

Spread the frosting on the cooled Brownies.

Slice, Serve & ENJOY!!

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