Watching cable on the weekends is something of a stress reliever for me, along with reading of course. It simply is one of the things I can look forward to at the end of a long work week. I'm lazy like that.
When I do find enough energy, I like to go out with family. Even just to the mall would suffice. If we had time to plan, an overnight stay in a hotel or out of town is better.
Since it is a rainy, rainy long weekend--thanks to Tropical Storm Ineng--we just decided to stay home and enjoy the tamad weather. It's a complete turnaround from the sweltering heat last weekend, and a welcome change. Definitely.
But I digress.
I was watching Farmhouse Rules on The Food Network and was able to catch this delicious minty chocolate brownies. The mint buttercream frosting alone is enough for me to know that this is going to be delicious.
INGREDIENTS
Brownies:
1 cup (2 sticks) unsalted butter, plus more for greasing
1 cup semisweet chocolate chips or chopped chocolate
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
Minty Buttercream:
4 ounces (1/2 package) cream cheese
1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons green creme de menthe liqueur
2 1/2 cups confectioners' sugar
DIRECTIONS
Brownies:
Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish. Grease the paper with more butter.
Place a small pot of water on medium heat, and bring to a simmer. Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine. (This can also be done in the microwave, heating at 15 second intervals.)
Transfer the chocolate and butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the baking dish. Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely.
Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm. Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish. Slice into bars.
Minty Buttercream:
Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy. Yield: enough for 12 brownie bars.
Recipe courtesy of Nancy Fuller. Taken from http://www.foodnetwork.com/recipes/nancy-fuller/gopher-bars.html
When I do find enough energy, I like to go out with family. Even just to the mall would suffice. If we had time to plan, an overnight stay in a hotel or out of town is better.
Since it is a rainy, rainy long weekend--thanks to Tropical Storm Ineng--we just decided to stay home and enjoy the tamad weather. It's a complete turnaround from the sweltering heat last weekend, and a welcome change. Definitely.
But I digress.
I was watching Farmhouse Rules on The Food Network and was able to catch this delicious minty chocolate brownies. The mint buttercream frosting alone is enough for me to know that this is going to be delicious.
INGREDIENTS
Brownies:
1 cup (2 sticks) unsalted butter, plus more for greasing
1 cup semisweet chocolate chips or chopped chocolate
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
Minty Buttercream:
4 ounces (1/2 package) cream cheese
1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons green creme de menthe liqueur
2 1/2 cups confectioners' sugar
DIRECTIONS
Brownies:
Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish. Grease the paper with more butter.
Place a small pot of water on medium heat, and bring to a simmer. Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine. (This can also be done in the microwave, heating at 15 second intervals.)
Transfer the chocolate and butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the baking dish. Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely.
Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm. Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish. Slice into bars.
Minty Buttercream:
Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy. Yield: enough for 12 brownie bars.
Recipe courtesy of Nancy Fuller. Taken from http://www.foodnetwork.com/recipes/nancy-fuller/gopher-bars.html
