It's brownies in a box! Step One: Cut a hole in the box...
and then add a few simple ingredients to make bakery-worthy brownies!
I found Andes Creme de Menthe baking chips at a local grocery store chain last month and I'm hooked (why is it that "a food you like whole and would not buy if smashed repackaged as crumbles of that food you like in a more convenient form" is always so exciting?)! I've used them as a topping for hot cocoa, and tonight created this treat that in my eyes (I suppose in my taste buds, actually) is fit to be on display at Flour. I wanted something better than plain brownies, and a Google search showed that subbing unsalted butter for oil makes box brownies taste richer. I also had some heavy cream to use up and FACT: ganache is one of the best foods ever.
1 box of Krusteaz gluten-free double chocolate brownies (I've tried multiple brands, and this one is the best!!)
5 1/3 T of melted unsalted butter (Kerrygold is grass-fed and yummy) in place of oil
1/3 cup of water
2 T. espresso powder (use instant coffee or espresso grounds if you don't have powder -- I recommend Lavazzo decaf espresso)
1 t. vanilla
12 oz. Guittard semi-sweet chocolate (I used a 9 oz. box of chocolate and added chocolate chips when the box wasn't enough)
4 oz. heavy cream
2 T. unsalted butter
1 t. vanilla
1/2 c. Andes Creme de Menthe baking chips
Prepare brownies according to directions on box (mix together and pour in pan :D ) and mix in espresso powder and vanilla. Cook according to your taste - I like medium-well brownies, so if you test with a toothpick, it doesn't need to be completely clean in order to be done. Take brownies out and let cool on a wire rack in the pan.
Break chocolate into pieces and melt in a pan over medium-low/medium heat. Add heavy cream until the ingredients blend together, then add in other ingredients until a smooth consistency is reached. Make sure to taste the blend once or twice along the way - you may need to thicken it up with more chips, add a bit more cream ... it varies. The mint taste can be strong and you may want to temper it a bit.
Take a chopstick and poke holes all over the top of the brownies, and then pour ingredients over the top of the pan. Some ganache will seep down, and the topping will get close to the top of the pan (I used an 8 x 8 pan). Let sit as long as you can - the longer it sits, the more the ganache will harden. However, if you leave it about 30-40 minutes, everything will still be warm and it will taste like lava cake!
Enjoy with a cup of tea, and top the brownies with whipped cream if you'd like.
It's not the most glamorous picture, but I couldn't stop running quality control checks, so this is the best documentation I have until I make them next time!