![]() The filling layer has to be cold because if not, the warm chocolate that you drizzle and smooth over it for the final layer will melt the frosting and then you will have a muddy smudged layer, which is not pretty! It would still taste wonderful, but would not be exquisite. The brownies rest in the refrigerator long enough for the filling layer to chill. The layer is thin and needs to be as smooth as possible so the chocolate topping will flow over the filling and not get stuck and puddle up. I usually press it in with my fingers and then use the back of a spoon to smooth out all of the finger impressions. Once the brownies are cooled, you’ll spread the white mint filling over the brownie layer. I always cool the brownies on the kitchen counter and do not refrigerate them to cool. The filling needs to be spreadable, but not too soft. While the brownies are baking, you mix up the mint filling layer, which is also easy – just confectioners sugar and butter, with peppermint extract and a splash of cream. The result will be a somewhat chewy chocolate brownie-cake. So, you have to keep a mindful eye and check them before you think they are done, with a few crumbs or stickiness remaining on your tester. ![]() If you wait until a testing stick comes out clean, you have gone too far and the brownies will be dry. The key is that you don’t bake the brownies until they appear totally cooked. The batter mixes up easily and is then baked at 350 degrees. ![]() The brownie base is not a deep dark brownie… rather, it is an in-between-cake-and-brownie bar. This recipe is not difficult at all… there are just a few tips you need to follow and then you will be facing your own pan of exquisite mint yumminess! Let’s Make Some Exquisite Chocolate Mint Sticks If something contains mint and chocolate, it will probably be a winner for me. The combination of mint and chocolate desserts is always a hit. Once a pan of these was ready in our household, there was no way on earth we would have agreed to sell them off! They’re elegant and did I mention, exquisitely perfect? That gives us a commentary on inflation, wouldn’t you say?Īnd when was the last time you heard anyone describe a dessert brownie bar as “exquisite?” I love that descriptive, because they truly are… they’re not over the top gooey, decadent or too rich. The recipe is from the late 1950’s or early 1960’s, I believe, and proudly stated that the enterprising home cook could probably sell the entire pan of exquisite chocolate mint sticks for fifty cents! Just think. The recipe was cut from a magazine or newspaper (I can’t remember which) and was yellowed with tape and age from continued use. I didn’t invent them… growing up, this recipe was a standard in my mom’s dessert collection, one that we looked forward to whenever we could motivate her to bake them. I’m surprised that I don’t find these little brownie bars featured by current food bloggers. There’s a reason why these bars are called exquisite mint sticks, because they certainly are exquisite little bites of peppermint-y perfection. Perfect for a holiday dessert tray or for snacking anytime. These exquisite chocolate mint sticks are little slices of perfection! Imagine a chewy chocolate mint brownie, topped with a layer of mint icing and a thin chocolate glaze.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |