Tuesday, March 18, 2014

Fudge Mint Brownies: St Patrick's Day Recipe # 3

When I first came across this recipe it sounded delicious!  However, the recipe was geared for parfaits in jars.  Once I started looking at the recipe it wanted me to make 24 jars of the stuff.  I was able to come up with about 10 people I could hand it out to (mostly coworkers) which still left me with 14 jars.  I can eat but that is a little overzealous, even for me.  So I decided to just make it in the pan as one big brownie parfait, and it turned out splendidly.  I did have some extra hot fudge and some extra mint filling, but we just pile it on the brownies and have also used it as some delicious ice cream topping, so no complaints here.  Enjoy and may your journey always lead you forward in happiness and good health!


Brownie Batter
1 Box Brownie Mix (I used Duncan Hines Double Fudge Brownie Mix but use what you like)
2 Eggs (for the cake style)
1/4 Cup Water
1/4 Cup Vegetable Oil

Hot Fudge Sauce:
1 Cup Butter
1/3 Cup Unsweetened Cocoa Powder
3 Cups White Sugar
1 (12 Oz) Can Evaporated Milk
1 tsp Vanilla Extract
*If all else fails you can just use a jar of hot fudge sauce 

Mint Filling:
1 pkg (8 oz) Cream Cheese (softened)
1/2 Can (14 oz) Sweetened Condensed Milk
8 oz container Cool Whip (thawed)
1 tsp Mint Extract
green food coloring

a dozen or so Oreos (crushed) for the topping


Brownie Batter:
Following the directions on the back of the Brownie Mix box, mix all of the ingredients together.  Pour it into a greased 9x9 pan.  Cook according to the box's instructions.   Remove from the oven and allow to cool.

Hot Fudge Sauce
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Pour a generous amount over the cooled brownies.  Place the dessert into the fridge to cool completely before adding the mint topping.  Store any remaining hot fudge in the fridge for later use.

Mint Filling
Mix together the cream cheese and condensed milk until smooth.  Gently fold in the Cool Whip.  Mix int he mint extract and the green food coloring until the desired shade of green is achieved.  Carefully spoon the mint topping over the top of the hot fudge sauce and just to the top of the pan.  

Crush the oreos and sprinkle on top of the mint filling.  Serve & Enjoy!
Mix the ingredients together for the brownie batter
My sous chef helped me out with this step :)
Pour the batter into the greased pan and bake in the oven
Remove from the oven and allow to cool
Place the hot fudge ingredients into a sauce pan and bring to a boil
Boil for 7 minutes
Pour into a blender and bled for 3-4 minutes
Ready to be used immediately after blending
Pour the hot fudge sauce on top of the brownie batter and chill
Add the cream cheese and the condensed milk to a mixing bowl

Mix together
Gently fold in the cool whip
Mix in the mint extract and the food coloring
Carefully add the mint filling on top of the hot fudge layer
Should be right to the top of the pan
Generously sprinkle the oreo crumbs on top of the mint filling, Serve & Enjoy!

No comments:

Post a Comment