I can't help myself when it comes to dessert and these fudgy brownies are one of a kind. They practically melt in your mouth.
You can pour your brownies directly into a greased pan or line it with foil and grease it for easy release. I like to line it so I can lift the whole thing out of the pan in order cut the brownies cleaner.
Prepare and pour your batter into the pan and bake.
You will know when the brownies are done when the sides pull away from the pan and the whole thing jiggles a little bit. Don't worry about the jiggle. It will firm up when cooled. The top will look slightly browned. Do not overbake. It should NOT be totally firm like a typical cake. The top of the brownie should not be wet. If so, it is underbaked and not ready.
Let the brownie cool completely and spread on the mint frosting. Chill until frosting is firm and cold.
Prepare the chocolate ganache and spread onto the cold mint frosting. Return the refrigerator (or freezer) until chocolate hardens.
When the brownie layers are chilled, cut and serve. You can either serve them cold or let them come up to room temperature. Both ways are delicious.
TIP: Dip your knife into hot water before each cut to obtain a clean look and keep the layers together.
Click HERE for printable recipe.
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