Irish Soda Bread

Irish Soda Bread {Giveaway}

by Cassidy Stockton in Contests

At our house, we don’t need an extra excuse to indulge in Irish Soda Bread. As it stands, it’s all we can do to not eat the whole loaf in one day. Our Irish Soda Bread Mix was one of the first products I fell in love with when I began working at Bob’s Red Mill over ten years ago.

Traditional soda bread was made using flour, baking soda, salt and buttermilk; simple ingredients available to most families during the mid-1800s. Sodium Bicarbonate (baking soda) was introduced to Ireland around 1840 and became popular for its reliability in leavening and affordability. According to Rory O’Connell (via Epicurious), the introduction of baking soda allowed families to bake bread without an oven, something which many families simply did not have. Soda bread could bake in a covered cast iron pot set directly on the coals of a fire. Soda was not perishable like yeast and it was very affordable for the average family. Most farms would have been making their own butter (of which buttermilk is a byproduct) and growing wheat to feed their families. Soda bread allowed them to bake bread using the simple ingredients readily available in their lives.

Irish Soda Bread | Bob's Red Mill

The Irish soda bread we see in bakeries across the United States is a far cry from the simple peasant bread of the 1850s. Raisins and other dried fruit would have been a luxury item, according to O’Connell, and added to breads during harvest as a treat for the men working in the fields. The most common soda bread was a whole meal (or brown) bread. This makes sense, white flour was simply not a common ingredient for most households and did not become readily available for consumption until the early 1900s.

There are many modern variations, but we prefer a classic loaf as epitomized in our Irish Soda Bread Mix. This bread is easy; it takes almost no time to throw together and yields a lovely loaf with little effort. The key to a nice loaf of soda bread is to handle the dough as little as possible. The more you handle the dough, the tougher the loaf will become. You can add raisins to our mix for a sweeter bread, as we did above, or leave them out. If you want a nice variation on Irish Soda Bread, we really like turning it into these biscuits.

Because we love our Irish Soda Bread Mix so much, we’d like to give away a package to five luck winners. We’ll select five winners at random from all who enter by 11:59 pm on 3/9/15. To enter, simply comment below and answer this question- raisins or no raisins? 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Red Bean Cake F

Chinese New Year: Marbled Red Bean Cake

by Cassidy Stockton in Gluten Free, Recipes

To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.

Marbled Red Bean Cake | Bob's Red Mill

Marbled Red Bean Cake

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  75 minutes | Rest Time:  30 minutes | Cook Time:  45 – 50 minutes

Yield: 20 servings

Cake

  • ½ cup Bob’s Red Mill Adzuki Beans
  • 1 ½ cups Water
  • ¼ cup Brown Sugar
  • 3 cups Bob’s Red Mill Sweet White Rice Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter, soft
  • 1 cup Sugar
  • 2 tsp Orange Zest
  • 3 Eggs
  • 2 cups Milk

Icing

  • 1 cup Powdered Sugar
  • 3 Tbsp fresh Orange Juice

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Combine in a small pot with water, cover and bring to a boil.  Reduce heat to medium low and simmer until soft, about 60 minutes.  When beans have softened, drain and reserve cooking liquid.

Step 2

Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth.  Set puree aside.

Step 3

Preheat oven to 350°F.  Line a 9 x 13-inch cake pan with parchment paper.

Step 4

In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.

Step 5

In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes.  Add orange zest and eggs, one at a time, scraping down the bowl between additions.

Step 6

Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.

Step 7

Mix ½ cup of cake batter with the bean puree to lighten.  Pour the remaining cake batter into the prepared cake pan and smooth top.  Drop large dollops of the bean puree along the top of the cake batter.  Run a butter knife though the bean puree, creating swirls in the cake batter.

Step 8

Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes.  Let cool completely before icing.

Icing

Whisk together the powdered sugar and orange juice until smooth.  Drizzle and smooth the icing over the top of the cake.  Let set before serving.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Snickerdoodles F

Snickerdoodles

by Cassidy Stockton in Recipes

Christmas is around the corner, but it’s not too late to whip up a fresh batch of snickerdoodles. It’s likely you have all of the ingredients on hand, so what are you waiting for? A soft sugar cookie with crisp edges and chewy center, snickerdoodles celebrate one of our favorite combinations- cinnamon and sugar. Cheers!

Snickerdoodles | Bob's Red Mill

Snickerdoodle 

Prep Time: 10 minutes | Rest Time:  60 minutes (optional) | Cook Time:  8 – 10 minutes

Yield: 30 cookies

Step 1

Line two baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking soda and salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1-½ cups cane sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture and mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  In a small bowl, combine remaining ¼ cup cane sugar and cinnamon.  Roll the top of each cookie in the cinnamon-sugar mixture.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 400°F.  Bake cookies until light golden brown around the edges, about 8 – 10 minutes, rotating halfway through baking time.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Turbinado-Soft-Caramels F

Soft Caramels

by Cassidy Stockton in Recipes

Caramels are, hands-down, my favorite candy. You can keep your chocolates, your peppermints, your fudge, just give me all of the caramels and I will make sure they are, ahem, disposed of properly. I do not make them from scratch, however, and often fork over a pretty penny for soft caramels. Luckily, Sarah House has come up with a pretty simple recipe for making luscious soft caramels. She’s assured me that it is not as daunting as it seems and I tend to trust her. I’ll be cooking up a batch of these this weekend to enjoy over the Christmas holiday, I hope you’ll join me. I plan to sprinkle some coarse sea salt over the top of these, because that’s how I roll (and roll I will if I eat all of these caramels).

Soft Caramels | Bob's Red Mill

Soft Caramels

Prep Time:  5 minutes | Rest Time:  60 minutes | Cook Time:  8 – 10 minutes

Yield: about 36 pieces

Step 1

Line an 8-inch square baking pan with parchment paper and spray with pan spray.

Step 2

Heat cream, vanilla extract, salt and 2 Tbsp butter in a small saucepan until butter has melted.  Remove from heat and set aside.

Step 3

In a large pan, heat Bob’s Red Mill Turbinado Sugar, honey and water over medium-high heat, stirring until all sugar granules have melted.  Continue to cook, without stirring, until the mixture reaches 310°F on a candy thermometer, about 3 – 4 minutes.

Step 4

Remove the sugar mixture from the heat and carefully add cream mixture.  Return to heat and cook until the mixture reaches 260°F on a candy thermometer, about 5 – 6 minutes.

Step 5

Remove from heat and mix in remaining 2 Tbsp butter.  Pour into prepared pan and let set, about 1 hour.  Cut into desired sizes and wrap individual pieces in parchment paper or plastic wrap.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Candied Chocolate Almonds F

Candied Chocolate Almonds

by Cassidy Stockton in Recipes

We’re all about the thoughtfully homemade gifts this year at Bob’s Red Mill, and for good reason. Homemade gifts feel instantly personal, are usually easier on the wallet, and (if edible) are something that can be enjoyed with others. It’s both a gift and an experience. Last year, I toasted and flavored almonds in many varieties for my friends and coworkers. I wrapped about a cup of almonds in pretty cellophane bags and that was that. I’m not sure a single bag made it home to be shared with others, but they were a big hit with the recipients.

I wish I’d had this recipe last year, because it is SO easy. Melt the chocolate, mix with nuts, add spices. DONE. I recommend making a few batches, as these will disappear quickly. If almonds don’t appeal, cashews will work well in this recipe, too. Pretty cellophane or small glass jars turn these into an instant gift, if you can stand to share these chocolate almonds with anyone.

Candied Chocolate Almonds

Chocolate Covered Almonds

Prep Time:  10 minutes | Rest Time:  5 minutes | Cook Time:  2 – 3 minutes

Yield: 8 servings

  • ½ cup Semisweet Chocolate Chips
  • 2 cups Whole Dry Roasted Almonds
  • 1 Tbsp Bob’s Red Mill Turbinado Sugar
  • ½ tsp Kosher Salt
  • 1 Tbsp Cocoa Powder
  • ½ tsp ground Cinnamon
  • ⅛ tsp Chili Powder (optional)

Step 1

Place chocolate chips in a large microwave safe bowl.  Melt in the microwave for 2 – 3 minutes, stopping to stir with a rubber spatula every 30 seconds.

Step 2

Add almonds and stir thoroughly to coat the nuts.  Add Bob’s Red Mill Turbinado Sugar and salt and stir well.

Step 3

Spread the almonds on a parchment lined sheet tray and let sit until the chocolate is just tacky, about 5 – 10 minutes.

Step 4

Return almonds to the bowl and add cocoa powder and spices; mix well.  Store in an airtight container.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars in a Jar

by Sarena Shasteen in Gluten Free, Recipes

I am a huge fan of giving homemade gifts for the holidays. It not only gives me the chance to share treats that I love, but also allows me the opportunity to personalize these gifts for whomever I’m giving them to. I like including a cute jar that can be used for other things with an easy to assemble recipe along with a platter to serve it on and a dish towel for a cute presentation. I try to come up with things I know work with the recipients decor or cooking personality. The recipe I’m sharing today is based on another family favorite around here. This is one of those recipes that I always get asked to bring to events and gatherings. I love how well it came together as a gift and it’s so easy to bake. The best part about these bars is that they are even better the second day. So, easy to make and they keep well, could you ask for more?

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Now, about the bars…

Caramel, oatmeal, brown sugar and chocolate chips! Could you really go wrong? Not in this house! These Chocolate Chip Caramel Gooey Bars are layers of oatmeal chocolate chip cookie with a rich dense caramel center. These bars are perfect treats for holiday gatherings since they bake up quickly, slice beautifully and will stay fresh for days (not that they will stick around that long).

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars

Large Jar Ingredients

Small Jar Ingredients

Extra Ingredient

  • 1-1/2 cups cold Dairy Free Butter (EarthBalance)

To assemble the jars:

  • 1 – 10 cup jar
  • 1 – 2 cup jar

Combine 2 cups flour with baking soda and salt. Place in the large jar. Next layer the oats, then the brown sugar and then add the chocolate chips to the top.

In a bowl, combine the caramel sauce and the remaining 1/2 cup flour. Pour mixture into the small jar.

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

To Bake Bars

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine flour mixture, oats, brown sugar chocolate chips.
  3. Cut in butter until crumbly. Set half aside for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 baking pan.
  5. Bake for 15 minutes.
  6. Drizzle caramel mixture over the top of the half baked layer. Spread mixture all over, but not to the edges.
  7. Sprinkle with reserved crumb mixture.
  8. Bake an additional 20-25 minutes or until golden brown.
  9. Cool on a wire rack for 2 hours before cutting.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Chocolate Hazelnut Biscotti Mix F

Chocolate Hazelnut Biscotti Mix in a Jar (Low Carb)

by Carolyn Ketchum in Recipes

In this age of crazy consumerism, a handmade, homemade gift can set you apart from the store-bought crowd. Bonus points if your gift comes in cool, pretty and useful packaging. It may be ridiculously trendy to give things in Mason jars tied up with festive twine but that hardly detracts from the heartfelt nature of the gift. I love this trend and I am jumping on the bandwagon with a loud thud. Move over and make a little room for me, would you?

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

I love giving homemade baked goods during the holidays and I know they are always appreciated. But it can be tricky with the sort of gluten-free, sugar-free treats I like to make. In conventional goodies, sugar acts as something of a preservative, keeping them fresher for longer. Given the slightly more time-sensitive nature of some of my recipes, it can be better to give things as a mix and let the recipients have fun making them up on their own. Besides, then you can layer the ingredients prettily in a jar, tie them up with festive twine and feel like a homemade gift-giving rock star.

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

These chocolate hazelnut biscotti are a wonderful gift to give, either as a mix or fully baked. Made with Bob’s Red Mill hazelnut meal and whole dry roasted hazelnuts, they are naturally gluten-free and intensely chocolatey. They are healthy and wholesome but they don’t taste like it one little bit. Winning!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

All you have to do is grab a few quart-sized Mason jars, layer the ingredients, find a cute set of holiday printables for the labels and recipe cards and tie it all up with a pretty bow. I found that forming a cone with a large piece of paper was the easiest way to layer the ingredients with minimal mess. It also helped me pour the next ingredient in without disturbing the layer below it too much. And all your giftees need to do is add some oil and eggs and bake them up.

You may want to keep one of the mixes for yourself; these biscotti are that good. As long as you let them cool completely in the oven, they will crisp up nicely and are perfect for dunking in your morning coffee or afternoon tea. Enjoy and happy holidays!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

Chocolate Hazelnut Biscotti Mix 

In a medium bowl, whisk together hazelnut meal, baking powder, xanthan gum and salt. Pour about half of the mixture into the bottom of a quart-sized mason jar. This works best if you use a piece of paper to create a cone through which to pour the mixture. Remove the cone and shake the jar to even the layer out.

Next layer the cocoa powder through the cone. Even it out by gently shaking. Layer the sweetener in the same fashion, then the remaining hazelnut flour mixture. Finally layer the chopped hazelnuts and chocolate chips.

Instructions for the recipe card:

Ingredients:

  • 1 jar Chocolate Hazelnut Biscotti Mix
  • 6 tbsp melted butter or hazelnut oil
  • 1 large egg
  • 1 large egg white

Instructions:

  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. Transfer biscotti mix to a large bowl and whisk to combine. Add butter or oil, egg and egg white and stir until dough comes together.
  2. Divide dough in half and transfer to prepared baking sheet. Shape into two low, flat rectangles about 4 inches by 8 inches. Bake 28 minutes or until slightly puffed and just set to the touch. Remove from oven and let cool 20 minutes.
  3. Reduce oven temperature to 300F. Carefully cut into 1-inch slices and lay cut-side down on baking sheet. Bake 10 minutes and then gently flip slices over. Turn off oven and let biscotti sit inside until oven is cool.

Makes 20 to 24 biscotti

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

About The Author
Carolyn Ketchum Google: Carolyn Ketchum
Share this article:
brownief

Chocolate Mint Brownies

by Erin Clarke in Recipes

If an Andes chocolate mint and a decadent fudge bar eloped to the North Pole and had a beautiful baby brownie, and if that brownie went on to be crowned homecoming queen, graduate from Harvard, and win the Nobel Peace Prize, it would be these Chocolate Mint Brownies.

Chocolate Mint Brownies | Bob's Red Mill

I’m not one to rush to superlatives or swoon at the concept of a soul mate, but these mint brownies are THE ONE. A lifetime fan of the chocolate-mint flavor dream team, as well as a self-proclaimed brownie aficionado, I can say with confidence that no other chocolate mint dessert compares to these mint brownies. They are transcendent.

The brownie layer is deep, dark, and decadent, a chocolate-lover’s paradise. On its own, it nearly risks being too rich, but the fluffy, fresh mint layer majestically lightens and balances it. The mint layer, in turn, is balanced by a thin lid of unsweetened chocolate. I love sinking my fork into the shiny chocolate top, watching it crackle over the York Peppermint Pattie mint filling below, then forge into the fudgy brownie base.

Chocolate Mint Brownies | Bob's Red Mill

The origin of this recipe is my friend Elizabeth, who years ago slide an innocent-looking pan of brownies (if there can be such a thing) my direction and asked if I’d like to try, “the best mint brownies ever.”  They were so incredible, I nearly seized the pan and made a run for it, but a slug of milk returned me to my senses. I asked for the recipe instead. Elizabeth obliged.

Today’s recipe is a lightly adapted version of Elizabeth’s. I modified the brownies to be thicker and fuller, as well as to fit into an 8×8-inch vs. 9×13-inch pan. The brownie thickness is simply because that’s how I believe a brown should be. The smaller pan is an act of self-preservation—once I begin work on these brownies, self-control becomes a mere hypothesis, so the smaller pan is prudent. Trust me.

To keep things from completely rolling off the edge of reasonable brownie behavior, I also baked these mint brownies with Bob’s Red Mill Whole Wheat Pastry Flour. It’s completely undetectable, adds fiber, and allows you to feel a bit more confident about that extra slice you just snuck. I plan to use it in many of my baked goods this holiday, and I know my family won’t suspect a thing!

Chocolate Mint Brownies | Bob's Red Mill

To celebrate the start of the holiday baking season, Bob’s Red Mill for giving away a prize pack filled with high-quality baking essentials. One lucky winner will receive:

To enter the giveaway: Visit The Law Student’s Wife and scroll to the bottom of the post. You’ll find full entry details, as well as multiple ways to win!

Chocolate Mint Brownies

Yield: 1 8×8-inch pan

Ingredients

For the Brownie Layer

For the mint layer:

  • 3 tablespoons Unsalted Butter, softened
  • 1 -1/2 cups Powdered Sugar
  • 1 -1/2 tablespoons Milk
  • 3/4 teaspoon pure Peppermint Extract
  • 2 drops Green Food Coloring

For the topping:

  • 1 -1/2 (1-ounce) squares Unsweetened Chocolate
  • 1 -1/2 tablespoons Unsalted Butter

Directions

  1. Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
  2. Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water’s surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn’t burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
  3. Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all purpose flour, then beat until blended.  Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
  4. Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and vanilla, beating until smooth, then beat in the food coloring.  Spread over the cooled brownie base and refrigerate until firm.
  5. For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with spatula, gently covering surface with a very layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.

Store leftover brownies in an airtight container in the refrigerator or wrap tightly and freeze for up to two months.

Erin Clarke

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (www.wellplated.com), she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin.

When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.

Keep up with her on Facebook, Twitter, Instagram and Google Plus

 

About The Author
Erin Clarke Google: Erin Clarke
Share this article: