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Chocolate Mint Brownies

I’m being a little deceitful here with the title of this post.

I’m not really a very good liar. I remember the first and last time I lied to my mom. She had just purchased me a new dress. It was a floral jumper style dress with a skinny white leather belt. Between that dress and my perm, I was one stylin’ 11 year old.

For some reason, I decided it would be a good idea to take our dog, Rosie, for a walk, but we didn’t have a leash. I fastened multiple belts together, including the aforementioned white belt and we set off with the make-shift leash.

Approximately 30 seconds into the walk, Rosie got a burst of energy and took off. In the process, my white belt ripped at one of the belt loops, totally ruined.

I was devastated. But I was even more worried about my mom’s reaction. So I told my mom some lie about saving the dress for a special occasion or something, and I never wore it.

The guilt about ate me alive and I remember eventually confessing. Ahhh, the freedom of a clear conscience!

So, back to my current deceit. It’s true that I did make chocolate mint brownies and they were awesome. But I’m leaving out an important detail:

The frosting was made of spinach.

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I’m not even a little bit sorry.

I made Mama Pea’s Double Chocolate Single Chin brownies but I couldn’t stop there.

I knew I wanted a different variation and I’ve just about done myself in with the chocolate peanut butter combo, so when I spotted a bottle of mint extract in my cupboard, the wheels started turning.

My plan was to take a typical powdered sugar, almond milk glaze base and add some mint extract. Done. Delicious.

However, it doesn’t really seem like it’s mint unless it’s green. I shuddered at the idea of using food coloring. What could turn my frosting green?

And spinach/mint frosting was born!

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When I told Matty B that I was making brownies he eyed me suspiciously and asked, “what are you putting in them?”

Absolutely no trust, this man.

So, in order to stay true to my word of “nothing!” I left 1/3 of the pan blank, without frosting.

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These tasted like an Andes Mint, but better. Even Mr. Picky himself said he couldn’t taste the spinach.

Honest truth.

Chocolate Mint Brownies

Ingredients
1 8×8 pan of brownies, baked, your choice

Frosting
1/4 cup loosely packed spinach
1 TBS water
1+ cup powdered sugar
1/8 tsp mint extract

Instructions

Combine spinach and water in a microwave proof bowl. Steam for 60-90 seconds in the microwave. Drain. Purée spinach in a blender or magic bullet until smooth. Add powdered sugar and extract and blend until combined. Add powdered sugar until desired thickness. More for a frosting, less for a glaze.

Spread frosting over baked brownies. For the cool lattice look, melt 1/4 cup chocolate chips and spread in thin, parallel lines over frosting. I used a squeeze bottle. Take a toothpick and drag perpendicular through the chocolate lines.

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5 responses »

  1. hahahaha awesome! I love it! 😀

    Reply
  2. Great idea – spinach frosting, wow. My own picky would say okay tastes great but you can’t taste the spinach so why do you add it? Period.

    Reply

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