Do you like sweet desserts? I mean really, really sweet? If so, this one is for you.
If not? Just have a small piece. With a large glass of milk.
These were partially inspired by Katrina’s mint-chocolate chip buttercream, although I did adapt it a bit. I love the combination of mint and chocolate, so I’ve wanted to make this recipe happen for a long time. Oh and I used a boxed brownie mix. It’s kind of what I do. I’m all about shortcuts.
If you’re like me? Make sure to buy the family size (9×13) box. More brownies = a very good thing.
If you’re a baking superstar? Sub in your favorite brownie recipe.
Verdict: Yum! I sent these off to work with hubs, had to get them out of the house, far too dangerous!
Husband’s take: The first time he had them he said they were a little rich. Then he told me he had one at work, straight out of the refrigerator. He detailed how he turned it upside down, ate the brownie first, then the frosting (“It tasted like mint-chocolate-chip ice cream!”), and then ate the chocolate layer. “It was so good!” So perhaps that is how it should be done.
Changes I would make: I might make the frosting layer a bit thinner. These were really, really sweet. I liked it, but not everyone likes such rich desserts. Or so I’m told.
Difficulty: Easy. A little time-consuming with the layers and cooling times, but not difficult.