Menty Brownies

 During this time of COVID, comfort foods are making a come back, and what is more comforting than a pan of brownies right from the oven?  Brownies are an easy versatile goody to bake.  You can make them from scratch or make them from a box.  No matter how you mix these treats up, they are easy crowd-pleasers for a variety of occasions.

We always keep a couple boxes of brownie mix on hand, because the piglets wander into the kitchen a few times a month and decide to mix  up a batch.  This week we are sharing a fun and incredibly easy Blind Pig Twist on your favorite brownie recipe.

Our version of this American classic is made with a hint of Brancamenta Liqueur and some Andes Mints layered in the middle.  The minty goodness enhances the flavor of the chocolate and is a tantalizing variation on the traditional chocolate brownie.

As we said above, start with your favorite brownie recipe.  To enhance the mint flavor of the brownie add 1/2 ounce of Brancamenta Liqueur to the batter when mixing.

Prepare your baking pan as usual with cooking spray.  Pour 1/2 of the batter into the bottom of the pan.

Place a layer of Andes mints evenly over the bottom layer of batter.

Top off with the remaining batter.  Bake as directed.

After  removing the brownies from the oven, allow the brownies to cool.  Cut into small squares and serve.

As you can see in our photos, there is a small sliver of the Andes mint that can be viewed from the side of the brownie.

These brownies have the right amount of mint flavor — not too much not too little.  One word of warning to you. These did not last long at The Blind Pig household.  If you do not intend to share these with others, DO NOT make them when others are present!

What do you think?  Are you going to mix up a batch of Menty Brownies today?

 

Twisted Mississippi Mud Brownies

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Have you ever had one of those weeks when things should be very easy, but nothing seems to come together?  This week has been a comedy of errors trying to get this post out to you.  For one thing, Rhonda’s computer wifi card went bust, or that is what we think happened.  If you ever think you don’t need the internet, try going without it for awhile.  But we problem solved and prevailed.  Our family motto is, “There is a workaround for everything!” We are happy to share a very twisted recipe with you:  Twisted Mississippi Mud Brownies.

When Rhonda was young, her mother, (aka-Grandma Ruth) always made the most delicious Mississippi Mud Brownies to take to picnics and special occasions at church.  Who doesn’t love all of that chocolately goodness topped off with marshmallows and more chocolate, right?  We found this recipe in Southern Living Magazine’s October 2012 issue originally, but we Blind Pigged it up a little.  We think this week’s treat, just might have perfected the Mississippi Brownie.

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This recipe comes in three basic parts.  You have the brownie base, then a layer of peanut butter yum.  Topped with another layer of brownie and perfected with a layer of marshmallows, chocolate chips, peanuts, and chocolate frosting.  Oh yea!

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What do you need?  Besides an enormous sweet tooth and an appetite for chocolate and peanut butter, you need several ingredients that may already be in your kitchen, like unsweetened chocolate baking squares, butter, granulated sugar, eggs, all-purpose flour, vanilla, peanut butter, light brown sugar, baking powder, mini marshmallows, Kerrygold Irish Cream, mini chocolate chips, lightly salted peanuts, and powdered sugar.  Remember, if you are viewing this post in your email, you can visit www.theblindpig.blog to get a downloadable and printable complete recipe.

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Your first step will be to melt the baking chocolate.  We melted it slowly in a microwaveable bowl in the microwave using short bursts of cooking time.  Once the chocolate is melted, add in 2 ounces of Kerrygold Irish Cream and stir together well. Set aside.

Next beat together softened butter and 2 cups of granulated sugar at medium speed with an electric mixer.  Add eggs one at a time.  Then add in melted chocolate mixture beating until just blended.  Add in one cup of flour and stir in vanilla.  Spread half of the batter in a 13 x 9 inch pan that was sprayed with baking spray.

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Next you will make the peanut butter mixture.  Beat the peanut butter, brown sugar and 1/3 cup of softened butter with 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy.  Add 2 eggs one at a time.  Stir together baking powder and remaining flour.  Add flour mixture to peanut butter mixture on low speed until blended.

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Spoon the peanut butter mixture over the bottom layer of brownie mixture.  Top with the remaining brownie mixture and swirl together with a knife.

Bake the brownies at 350 degrees for 45-55 minutes.

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While brownies are baking make the frosting.  Place 1/4 cup of butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream into a small sauce pan.  Turn heat to medium and continue to stir constantly until mixture thickens.  Remove from heat and stir in 2 cups of powdered sugar and 1/2 tsp. of vanilla extract.  You may need to reheat the frosting some when you are ready to drizzle it over the brownies.

Insert wooden pick in the center to check for only a few moist crumbs.  Remove from the oven.

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Sprinkle with marshmallows, peanuts, mini-chocolate chips, and drizzle with frosting.  Let cool completely before cutting.  Then enjoy!

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So what do you think?  Are you ready for a Mississippi-sized sugar rush?