Monday, April 30, 2012

Mint Brownies Using Pepermint Essential Oil

My daughter's school bus driver, Alicia is a doterra IPC also and she and I have been getting to know each other better as we share about essential oils.  I went to a doterra workshop she had the other day where everyone was enjoying the mint brownies she made using CPTG peppermint oil.  She emailed the recipe to me today and I thought you might like to try it.

                                                       BYU Mint Brownies by theresa


Mint Brownies
With Peppermint Essential Oil
Recipe from Alicia Helm


Make brownies using Girhadelli’s Double-fudge mix.*


Frosting:
1/2 c butter
1 1/2 c powdered sugar
2-3 drops peppermint essential oil (remember to use CPTG oil only)
Color with green or red food coloring
Add milk for consistency

Topping:
Melt together:
1 c chocolate chips
6 T butter



*Note from Angela: You can also make brownies with your favorite recipe or use your favorite mix.  I like Hershey’s Ultimate Chocolate Brownie Mix.

For homemade brownies, my favorite recipe is BYU's Mint Brownie Recipe substituting the peppermint extract for CPTG peppermint oil.

Here's the recipe for those delectable treats:

BYU Mint Brownies

1 cup butter
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cup white sugar
1 3/4 cup flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

MINT ICING
5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract (or use 2-3 drops CPTG peppermint oil)
1-2 drops green food coloring

1. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing (very important step I realized since I was impatient). Remove from the freezer and carefully add a layer of chocolate icing. We liked ours stored cold in the refrigerator or you can store them at room temperature.

Recipe from BYU Dining via The Girl Who Ate Everything



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