There’s this tree in my front yard. When Spring first comes, it blooms small green leaves and white flowers at the same time. It’s so beautiful. I constantly stare at it during the day. The beauty of this tree inspired me to come up with this recipe for Mint Meringue Brownies with Dark Chocolate Ganache.
The meringues are whipped with a touch of mint extract, not so much so it’s not overpowering. The meringues and brownies are bonded together with rich and creamy dark chocolate ganache. It was the perfect combination.
For the picture, I clipped off some of the tree branches.
Full disclosure: I tried to clip them yesterday afternoon but the bees ran me back into the house! I had to wake up early while they were still asleep to get them. Lol! Anything to avoid a bee sting! 🐝🌿
Bake brownies in a mini cupcake pan. For the meringues, use the whisk attachment and beat 3 egg whites until they start to slightly foam. Add to the whites, 1/4 tsp cream of tartar, pinch of salt, and 1/2 tsp mint extract. Whisk again. Add 3/4 cup granulated sugar. Whisk again until you start to see peaks. Then add a touch of green food gel for the color for the final whisk. Place in a pastry bag with a piping tip and pipe onto a parchment lined baking sheet. Bake at 225 degrees for an hour and a half until they are not sticky anymore.
Melt 4 ounces of semi sweet chocolate with 4 tbsps of heavy cream in a pot or the microwave until warmed. Stir.
Place a dollop of ganache on top of the brownie and add a meringue on top.
Mint Meringue Brownies with Dark Chocolate Ganache.
Ingredients
- 1 stick butter
- 1/2 cup oil
- 1/2 cup dark cocoa
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 cup boiled water
Mint Meringues
- 3 large egg whites
- 1/4 tsp cream of tartar
- pinch of salt
- 1/2 tsp mint extract
- 3/4 cup granulated sugar
Ganache
- 4 ounces semi sweet chocolate
- 4 tbsp heavy cream
Instructions
- Melt the butter, oil and cocoa power in the microwave or on the stove top. Stir in sugar, eggs, vanilla, and salt. Add the boiling water at the end. Scoop into a mini muffin pan. Bake at 350 for 20 minutes. Cool on wire rack.
Meringues
- use the whisk attachment and beat 3 egg whites until they start to slightly foam. Add to the whites, 1/4 tsp cream of tartar, pinch of salt, and 1/2 tsp mint extract. Whisk again. Add 3/4 cup granulated sugar. Whisk again until you start to see peaks. Then add a touch of green food gel for the color for the final whisk. Place in a pastry bag with a piping tip and pipe onto a parchment lined baking sheet. Bake at 225 degrees for an hour and a half until they are not sticky anymore.
Ganache
- Melt 4 ounces of semi sweet chocolate with 4 tbsp of heavy cream in a pot or the microwave until warmed. Stir.
Assembly
- Place a dollop of ganache on top of the brownie and add a meringue on top.
