It’s St. Patrick’s Day week. Have you been prepping your liver? Have you busted out every article of green clothing in your closet, including the green panties in your underwear drawer? Are you one of “those” people that runs around saying “everyone’s Irish on St. Patrick’s Day?” Are you already salivating over the practically mandatory corned beef and cabbage dinner that will happen later this week? Then you’ll be happy with my St. Patricks Day recipes this week.
I can’t really say that St. Patricks Day recipes are that big of a deal to me (I know some people who wait for this week of culinary delights all year). If I want to eat or drink green food, I don’t need a week in the middle of March to tell me it’s ok to do so. I mean, you can even wear white after Labor Day and no one is going to stone you for doing that.
Granted, finding corned beef is a bit trickier to do after March 17th, but considering you can still find corned beef hash on restaurant menus well into July, corned beef is still available. If you’re really ambitious, and have a little extra space in your fridge, you can even make your own.
Craig is one of those corned beef and cabbage people though. If we don’t have that on March 17th….the world will come to a grinding halt. It’s the same thing with turkey on Thanksgiving. Of course, he’s also a big fan of pretty much all holiday themed food. Yes, he’s like a little kid that gets all excited when he sees themed food items.
These mint chocolate brownies were something that I had to practically beat him off of until I took my pictures. In fact, because I didn’t put the hurt on him, he did get into them before any pictures were taken. I think one of my mistakes was making them in a clear glass baking pan. Then he got to see the stripes and got all excited about the different colors and had to have the mint brownies immediately. (Yes, the green coloring is kind of a giveaway as to the flavors of the brownies.)
Don’t let the layers fool you though. These mint chocolate brownies are another easy dessert recipe. There’s only a few ingredients for the mint filling and glossy chocolate top. The brownie part? It’s from a brownie mix. Yes, a BOX. You already know that I am a bit of a fan of the boxed cake mix.
I used to make all of my brownies from scratch. One day, when I didn’t have all of the ingredients on hand, I grabbed a box of brownie mix and found that they tasted almost identical to my scratch made brownies. I was happy that my scratch recipe tasted so good, but I was a bit disheartened that it didn’t taste world’s better than some stupid simple brownie from a box. But now, when I’m pressed for time, I just use a mix for the basic brownie then doctor the mix to make it taste even better.
At this point, I’m pretty much convinced that an easy dessert recipe is the best tasting dessert recipe. Sure, it takes less time to put it together and get it on the table, but when there are fewer ingredients, I think it just tastes better. Of course, the fewer ingredients you use, the better the quality ingredients you need to have. There’s no ingredient hiding when the list is short. Everything has to be at its peak or of the best quality.
These mint chocolate brownies are pretty decadent, as far as brownies are concerned. The mint filling isn’t some powdered sugar and butter combo with mint flavoring. No, this filling is a mixture of white chocolate, cream cheese and peppermint. Then the topper (literally) is a rich chocolate ganache with heavy cream and semi-sweet chocolate. When you serve these, do the recipients a favor by cutting them into small pieces.
So rather than the typically sparse St. Patricks Day recipes, make everyone’s belly happy with some rich and delicious chocolate and mint.
I’m pretty sure that you are already aware of the aphrodisiac qualities of chocolate. But did you know that peppermint is also a pretty powerful aphrodisiac as well?
Peppermint has a cooling effect on the skin, which also excites it. Getting any ideas? While mint, when applied to the skin cools it, it also has a warming effect on the blood. Tres swoon!
Are you familiar with the old Altoid trick? In a nutshell, you pop one of those curiously strong mints in your mouth and then head toward your partners “bits.” You’ll experience that simultaneous meeting of hot and cold which will start up your own personal thunderstorm.
I don’t think there’s quite enough mint in this recipe, but the rich gooey chocolate and mint combo is sure to spark something sensual.
Recipe: Mint Chocolate Brownies
- 1 Box Brownie Mix (I used Duncan Hines)
For Mint Cream Layer
- 8 Ounces Cream Cheese
- 8 Ounces White Chocolate (chopped into small, even sized, pieces)
- 1 1/2 Teaspoons Peppermint Extract
- Green Food Coloring (I used gel coloring)
For Chocolate Ganache Layer
- 1 Cup Semi Sweet Chocolate Chips
- 3/4 Cup Heavy Whipping Cream
- Bake brownies, according to directions on the box and let cool. Because I wanted mine to be thick, I baked them in an 8″x8″ pan.
- Let the brownies cool completely.
For Mint Cream Layer
- Add cream cheese to the bowl of your stand mixer and beat it until it is light and creamy. You can also do this with a hand mixer.
- To melt the white chocolate, place it all into a glass bowl.
- Place the bowl into the microwave and heat, on high, for 30 seconds. Remove the bowl and stir the chocolate pieces.
- Continue doing this until the white chocolate has melted.
- Pour the melted white chocolate into the bowl with the cream cheese and run the mixer until it is well combined.
- Add in the peppermint extract while the mixture is being beaten.
- Begin adding the green food coloring, to the mixture, unit you get the desired shade of green.
- Using an offset spatula spread this mixture, evenly, on top of the brownies.
- Set aside to let this firm up. At least 1 hour.
For Chocolate Ganache Layer
- Pour the chocolate chips into a bowl and set aside.
- Pour the heavy cream into a saucepan and heat it until you see small bubbles around the edges of the pan.
- Remove from heat and pour over the chocolate chips.
- Let it sit for 2 minutes.
- Stir the cream and chocolate together until all of the chocolate has melted and you have a thick mixture.
- Pour the ganache over the mint cream layer and spread it out with an offset spatula.
- Let everything sit for at least 2 hours before cutting into it.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: USA (General)