Рецепт Cooking Across America Presents, Utah.
Better start this off with
a disclaimer, “No Andes Candies or York Peppermint Patties were eaten, melted,
nor harmed in any way with the making of this recipe.” That should make the politically correct or
anti-whatever groups happy; now to the good stuff…chocolate, mint and
brownies. This trio happens to be one of
my very favorites, so making “Chocolate Lovers’ Favorite Mint Brownies” from
the Utah Cook Book (page 88) was no hardship at all.
When looking at
chocolate’s history, the first cultures to come to mind are the Aztecs and
Mayans of Mesoamerica. They made a
beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense
bitter taste; the process of fermentation (converting carbs into alcohol)
created a nectar only meant for kings.
News Flash! Pottery (Deadman
Black on Red) found, at Alkali Ridge National Historical Landmark, located in
San Juan County, held traces of cacao which dated back earlier than the Aztec
culture of Mexico. While the ruin site
itself was covered over, it can still be visited; from the Monticello Welcome
Center on Route 191, travel south for 11.3 miles; turn onto Mustang Road (CR
207) just before mile marker 60. Stay on
CR 207 for 2.8 miles to the junction of CR 207 and CR 204 (Alkali Point Road);
turn left onto CR 204 and the entrance is 1.4 miles on the westward side. Then again, if you just want to read about
the Landmark, simply go to my travel blog: www.southwestbrowneyes.com (yes, a little bit of self-promotion never hurts).
Mentha/Mint is known as
the herb of hospitality in Greece; was one of Europe’s first deodorizers; has
culinary and medicinal uses; there are twenty known species and counting; mainly
a perennial herb that spreads and is difficulty to kill. If you have a paving stone or natural stone
pathway on your property; leave room between the stones and plant
peppermint. Imagine the delightful
surprise of visitors as they step on the plant; a soothing scent of mint
assails their nostrils. Have a
cold? Mint tea and honey will soothe the
throat and the blahs; mint jelly on a nicely roasted leg of lamb is a winning
meal. Imagine the wondrous jams and
jellies that can be made from pineapple mint (sorry, it’s an annual); orange
mint or apple mint; dried mints can be lovely teas, and mixed with other herbs
for intoxicating combinations.
Alright, alright, you want
that brownie recipe. First off, I have
to say that when it comes to baking from scratch, I am always amazed on how I
am wearing more flour than seems to go into the bowl. Add the dry to wet ingredients is a simple
step; place mixing blades into bowl, turn on and POOF!! I am suddenly enveloped
in a white cloud. Now that takes talent! Of course a huge thank you goes out to my
favorite guinea pigs at the Monticello Welcome Center, City Office and the San
Juan Record. Staring at them intently as
they try my concoctions, they know I am seeking the most honest answers and
opinions. Consensus was? Yum; Delicious; Brownie is moist and
consistent; Mint is not too thick or overpowering; Chocolate Topping is just
right in sweetness; Overall consistency was moist; and my very favorite
opinion….Can I have another?
So here is the recipe...
Chocolate Lovers’ Favorite Mint Brownies
(From “Utah Cook Book” –
page 88)
Brownie
Ingredients:
2 cups sugar
1 cup butter, softened
4 eggs (I used large)
4 (1 oz.) squares
unsweetened chocolate, melted and slightly cooled
2 ½ cups sifted flour
¼ tsp. salt
¼ tsp. baking powder
2 tsp. vanilla extract
1 cup broken walnuts or
pecans (I used walnuts and quartered them)
Preparation:
Preheat oven to 325F. In a large bowl, cream, together sugar and
butter until fluffy. Beat in eggs until
well blended; then add melted chocolate.
Sift flour, measure, sift again with dry ingredients and add to creamed
mixture along with vanilla and nuts.
Spread in a greased and floured 9 x 13 baking pan and bake for 30 to 35
minutes or until no imprint is left when top is touched with finger. Spread Mint Frosting over top and refrigerate
for one hour. Glaze with Chocolate Chip
Glaze Topping.
Mint Frosting
Ingredients:
4 Tbsp. butter, softened
2 Tbsp. evaporated milk 2 cups powdered sugar
½ tsp. peppermint extract
Few drops red or green
food coloring
Preparation:
Mix all frosting
ingredients together until creamy.
Note: I ended up adding 2
extra teaspoons (mix after each extra teaspoon) of evaporated milk as the
frosting was still too stiff to spread.
Chocolate Chip Glaze Topping
Ingredients:
6 Tbsp. butter
1 cup semi-sweet chocolate
chips
2 tsp. vanilla extract
Preparation:
In the top of a double
boiler, combine butter and chocolate chips.
Add vanilla and blend thoroughly.
Pour gently over pink or green frosting and spread by tipping pan;
refrigerate.
Note: I used a microwave safe bowl for the melting
part; one minute, stir, one minute, stir and it will be smooth and
liquidly. For the refrigeration, if you
want the chocolate topping soft, 1-2 hours; for it to be candy hard 4-6 hours.
Mary Cokenour