Baking for others

So this is weekend number 2 in which I was baking to sell versus baking to send to work with Calvin...all of it is for others, but if I send something to work with Calvin that is not pretty...they don't care as long as it tastes good....at least that is what I am telling myself!

So...I made several new things for this bake sale....a chocolate cake with peanut butter filling which fell apart of my kitchen counter, the coconut cake from the previous post...mint chocolate brownies and Cranberry coconut squares. I am posting the Mint Brownie recipe. The Cranberry coconut squares are to die for, but I was not able to take pictures. I had to have my mom package them because I made them at 5am and they were not cool when I left for the bake sale at 7:30. But I did buy something of my own....and tried it. YUM!!! I will be making it again and posting this recipe. This is a GO MAKE THIS NOW recipe!!!

So...here is the Mint Chocolate Brownie Recipe....
www.joyofbaking.com
Preheat oven
to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Glaze: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.

To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.

Makes about 30 1-inch (2.5 cm) squares.

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (114 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (70 grams) all purpose flour

1/4 teaspoon salt

Mint Layer:

2 tablespoons (28 grams) unsalted butter, at room temperature

1 cup (115 grams) confectioners (powdered or icing) sugar, sifted

1 - 1 1/2 tablespoons heavy cream

1/2 teaspoon pure peppermint extract or 1-2 tablespoons cr?e de menthe

green food coloring (optional)

Chocolate Glaze:

3 ounces (90 grams) semisweet chocolate, chopped

1 tablespoon (14 grams) unsalted butter