The Secret Club. This month I had the pleasure of finding something fun to make on Glenda's Blog. Busy-at-Home is full of great food, parenting tips, home schooling advice, gardening tips etc., there is something for everyone on Glenda's Blog.
I recently took inventory of my 'chip' stash, semi sweet, milk, white, peanut butter are staples, I don't want to run out! Hiding in the back of said cupboard was a package of Andes Mint Chips. Purchased for holiday baking I knew the shelf life was running out.
I was happy to find the perfect recipe for my mint chips. Whatever Floats Your Boat Brownies was just what I was looking for. This is a basic rich, chewy brownie. Nothing special, butter, sugar, vanilla, cocoa, eggs and flour combine to make a excellent brownie base. You then have permission to add 2 cups of whatever you like. I chose mint chips which were perfect in this recipe. I wanted to add more minty goodness so I frosted the cooled brownies with a pink mint frosting. A chocolate ganache drizzle completed the dessert, which was perfect for a girls night out!
So, clean out your baking cupboard and make a delicious unique dessert.
Whatever Floats Your Boat Brownies
1 cup butter
1 cup cocoa
2 cups sugar
4 teaspoons vanilla
1/2 teaspoon salt
1 cup plus 2 Tablespoons flour
Melt butter, cool and add cocoa, sugar vanilla and salt. Add eggs one at a time and stir well. Gently stir in flour. Add 2 cups mix-ins. Bake in a buttered 9x13 pan at 350 for 35 minutes. Brownies are done when a tooth pick comes out with a few crumbs attached and brownies begin to pull away from sides of pan.
Mix-ins may include a combination of
nuts, chopped peanuts, walnuts, pecans, macadamia nuts, etc.
chips, milk chocolate, semi-sweet or white chocolate, peanut butter chips, mint chips
chopped candy, peanut butter cups, snickers etc.
mini M&Ms etc.
5 tablespoons soft butter
1 tablespoon Karo
1/2 teaspoon mint flavoring
3 tablespoons cream
2 1/3 cups powered sugar
Mix all ingredients together until smooth. Add a few drops of red food coloring. Spread on cooled brownies. Drizzle with ganache.
3 ounces milk chocolate
3 ounces dark chocolate
2/3 cup heavy cream
1 tablespoon Karo
Bring cream and Karo to a simmer over medium high heat. Pour over chopped chocolate. Let sit 5 minutes before stirring. Stir and pour through a fine mesh strainer. Cool till desired thickness. Drizzle over brownies.
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