Mint Truffle Brownies
1 box Kodiak Cakes’ Big Bear Brownies (or other favorite brownie)
3 Utah Truffles’ Mint Bars
1 teaspoon mint extract
Lightly sweetened whipped cream
Chop 2 Utah Truffle mint bars into medium sized chunks. Prepare brownie batter as directed, adding chopped mint truffles and mint extract. Bake in a 9×9 pan at 350 degrees for 25-30 minutes (or 18-20 minutes if using convection), or until inserted toothpick comes out slightly moist. Allow to cool to room temperature.
Add sugar and vanilla to cream and whip. Top individual brownies with whipped cream. Using a cheese grater, grate remaining mint bar over brownies.
Makes about 12 individual brownies.
Always hand stir brownies
(Keeps from over-mixing, and reduces air in the batter which will result in a cake-like brownie. We want fudgey chewey, not cakey.)
Don’t over-beat the batter
(Activates the gluten in the wheat, which results in a tough brownie. We want melt-in- your-mouth texture, not tough!)
(Dries the brownie out – better to under-bake and let them set up. Brownies are done with an inserted toothpick comes out slightly moist.)
Use convection Oven if you have it
(cooks faster, and crisps the outside while leaving the middle soft and a bit gooey – reduce baking time by 10-12 minutes.)
(will stick to individual sized pans, or will stick to knife, but if you want a hot gooey brownie, go for it)