Best 5 Palm Beach Brownies With Chocolate Covered Mints Recipes

MINT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

DARK CHOCOLATE BROWNIES WITH MINT FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 325°F. Line 8-inch-square baking pan with foil. Lightly grease. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in ¾ cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining ¼ cup DelightFulls morsels over batter. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

PALM BEACH BROWNIES WITH CHOCOLATE-COVERED MINTS

Steps:

• Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
• Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
• pan.
• With your hands, press down on the sides and corners of the foil to shape it to the pan.
• Remove the foil.
• Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
• Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat.
• Stir occasionally, until the chocolate and butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• Break the walnuts into large pieces; set aside.
• In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
• On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
• Then add the flour and again beat on low speed only until mixed.
• Remove the bowl from the mixer.
• Stir in the nuts.
• Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
• Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
• Cut some mints to fill in large spaces on the edges. (You will not use all the mints.).
• Pour the remaining chocolate mixture all over the pan and smooth the top.
• Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
• At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
• wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
• Remove the pan from the oven; let stand until cool.
• Cover the pan with a cookie sheet and invert the pan and the sheet.
• Remove the pan and the foil lining.
• Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
• Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
• When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight - try both.
• Pack in an airtight box, or wrap individually in clear cellophane, wax.
• paper, or foil.
• These freeze perfectly and can be served very cold or at room temperature.
• Maida's notes: When you remove the cake from the pan you might see burned edges.
• (You might not - it depends on the pan.) If you do, you can leave them on or cut them off. She cuts them off, but has friends who say this is the best part.

PALM BEACH BROWNIES WITH CHOCOLATE COVERED MINTS

Steps:

• Put oven rack in center and preheat to 425.
• Butter a 9 x 13 cake pan and line it with foil, shiny side down. Butter the foil too. I used nonstick foil, with the nonstick side up and buttered it and it worked fine.
• In the microwave, or in the top of a double boiler or bowl set over a pan of simmering water, add the remaining 8 oz of butter and and the chocolate. If using microwave, use the melt chocolate function. On the stove, warm, stirring occasionally, till fully melted, then take it off the heat.
• In an electric mixer, with a whip attachment, mix eggs, instant espresso, vanilla and almond extracts and salt on high speed until very thick, 10-12 minutes.
• Adjust mixer speed to low and add chocolate mixture. Beat only until mixed, scraping the sides of the bowl to combine.
• Add the flour and beat again on low speed only until mixed.
• Remove the bowl from the mixer and use a spatula to fold in the walnuts.
• Pour half of the batter (about 3 1/2 cups) into the prepared pan and smooth it with a spatula.
• Place a layer of mints, touching each other and the edges of the pan, evenly over the batter. Cut mints as necessary to fill in large holes. You may not need all the mints.
• Pour the rest of the batter over the mints, and again smooth the top with a spatula.
• Transfer pan to oven and bake until the brownies have a firm crust on top but a toothpick in the center still comes out wet and chocolatey, 33-35 minutes. Rotate the pan halfway through the bake time. Remove from oven and set aside to cool to room temp.
• Cover the pan with a large baking sheet and invert the pan and sheet. Remove the baking pan and foil lining, then cover the brownies with wax paper and another baking sheet and invert again, so brownies are right side up on a baking sheet. ,
• Refrigerate brownies for at least three hours to overnight. DO NOT try to cut them before chilling them!!
• When you cut the brownies, use a long heavy knife with a sharp blade (straight or serrated, it doesn't matter)
• Cut into 32 brownies. Serve immediately, pack in an airtight box, or wrap individually in cellophane, wax paper or foil. These freeze wonderfully, and can be served very cold or at room temp.

PALM BEACH BROWNIES

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
• Line a 9 x 13 x 2 inch pan as follows:.
• Invert the pan and cover the pan with a long piece of aluminum foil.
• Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
• Remove the foil.
• Turn the pan right side up, and place the foil in the pan.
• Butter the foil with soft or melted butter. The easiest way is to:.
• Place a piece of butter in the pan and place the pan in the oven while it is warming up.
• When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
• Stick occasionally until the chocolate and the butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
• eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
• On low speed, add the chocolate mixture and beat until mixed.
• Add the flour and again beat only until mixed.
• Remove from the mixer and stir in the nuts.
• Turn into the prepared pan and smooth the top.
• Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
• At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
• Remove the cake from the oven and let stand at room temperature until cool.
• Cover with a rack or a cookie sheet and invert.
• Remove the pan and the foil lining.
• Cover with a cookie sheet and invert again, leaving the cake right side up.
• Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
• Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
• Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
• Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.