“The rich taste of chololate with espresso layered with peppermint filling and topped with unsweetened chocolate is mouthwatering!!! Prep time does not include cooling down period. The picture I have posted has the filling as Pink, as I made this for my Breast Cancer support group and thought Pink was a good idea LOL”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • Brownie ingredients
  • 3 (1 ounce) unsweetened chocolate squares
  • 34 cup butter
  • 3 eggs, beaten
  • 34 cup all-purpose flour
  • 12 teaspoon salt
  • 1 12 cups granulated sugar
  • 1 12 teaspoons vanilla extract
  • 1 -2 teaspoon espresso powder (up to 1 Tbsp)
  • 12 cup walnuts (optional) or 12 cup pecans, chopped (optional)
  • Filling Ingredients
  • 3 tablespoons butter
  • 1 12 teaspoons cream, add more to make easier to spread if needed
  • 1 12 cups powdered sugar
  • 1 12 teaspoons peppermint extract
  • 3 drops green food coloring
  • Topping Ingredients
  • 2 tablespoons butter
  • 2 (1 ounce) unsweetened chocolate squares

Directions

  1. Brownies-.
  2. Melt the chocolate and butter either in the microwave or on low in small pot. Let cool.
  3. Preheat oven to 350.
  4. Once cool -- add eggs, flour, salt, sugar, vanilla, espresso powder, optional nuts.
  5. Spread into a greased 9 X 13 pan and bake for 20 minutes. Let cool.
  6. Filling-.
  7. Once the brownies are cooled mix butter, cream, powdered sugar, extract, and food coloring.
  8. pour onto the cooled brownies and place in the refridgerator for an hour.
  9. Topping-.
  10. Melt butter and chocolate spread over the green filling. Allow to harden a bit.
  11. Cut and serve.

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