wuv, true wuv

Chocolate and mint are a match made in heaven, the perfect marriage of flavors. But I'll bet you already knew that.


I'm a fan of Junior Mints, Peppermint Patties, and pretty much any combination of mint and chocolate that's ever found its way into my mouth, so these brownies from Joy of Baking have been on my must-make list for awhile.

As noted earlier, I received some decadent Amano dark chocolate from Blake Makes that's just been itching to be used. For this dessert, I randomly decided to use the Ocumare bar, which is said to have an "incredible complex chocolate flavor with natural hints of red fruit." My palate isn't really sensitive enough to detect those hints (I've pretty much dashed any hope of that with my love for the hot and spicy--I'm actually surprised my taste buds work at all), but fortunately, I can still detect deliciousness. This was darn good chocolate.


The brownie layer of these bars is dense and rich and ooey-gooey. The mint layer is cool and creamy and sweet. The chocolate on top (which is where I used the Amano) is crispy and crunchy and completes the bar perfectly. This recipe, my friends, is a keeper.

Oh, and if you didn't understand the title of this post or my name for the recipe below, you're missing out on another of the best movies of all time. Inconceivable!


Magnificent Mawage (that bwessed awangment, that dweam wifin a dweam) of Mint and Chocolate
(adapted from Joy of Baking)

Ingredients:
Brownie Layer:
1/2 cup unsalted butter, cut into pieces
4 ounces semisweet chocolate, coarsely chopped
1 cup white sugar
1 teaspoon vanilla
2 eggs
1/2 cup all-purpose flour
1/4 teaspoon salt

Mint Layer:
2 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1-1 1/2 tablespoons milk
1/2 teaspoon peppermint extract

Chocolate Glaze:
3 ounces dark chocolate, chopped
1 tablespoon unsalted butter

Preheat oven to 325 degrees F. Grease 9-inch square pan and set aside.

Brownies: Using a double boiler or the microwave, melt the butter and chocolate. Stir in the sugar and vanilla extract. Add the eggs one at a time, beating well with a spoon after each addition. Stir in the flour and salt and beat until the batter is smooth and glossy and comes away from the sides of the bowl (about one minute). Pour the brownie batter evenly into the prepared pan.

Bake for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

Mint Layer: In the bowl, beat all the ingredients until smooth. (Add a few drops of green food coloring if you want the frosting green.) If the frosting is too thick, add a little extra milk. The frosting should be just thin enough to spread evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Glaze: Again using a double boiler or microwave, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.

Cut into small squares (seriously--this is rich stuff) and serve.

Have fun storming da castle! (And watch out for those ROUS.)