Plaid is so in right now, am I right?! I was flipping through Rachael Ray’s latest magazine with my friend and we both loved the plaid shortbread she had in there. So we decided that plaid mint brownies had to be made.
Plaid Mint Brownies Adapted from Celebrate Magazine & Rachael Ray
1 cup unsalted butter, softened
1 1/2 cups sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup Dutch processed cocoa (I used Cacao Barry Brute)
1 1/4 cups flour
Preheat the oven to 350 degrees. Lin a 9 x 13 pan with foil and spray generously with nonstick spray. Set aside.
Beat the butter and sugars together until fluffy (with a handheld mixer). Add in the eggs, one at a time, beating after each. Add in the vanilla, baking powder, and salt. Beat just until combined.
Add in the cocoa powder and the flour, and beat until incorporated. Do not over beat. The batter will be thick. Scoop the batter into the prepared pan and spread into an even layer.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the brownies cool completely in the pan.
Mint Frosting Adapted from Celebrate Magazine
1 stick of unsalted butter, softened
3 1/2 cups powdered sugar
3 Tablespoons milk
2 Tablespoons Karo syrup
1 teaspoon pure peppermint extract
Beat the butter and the powdered sugar together with a handheld mixer – add in the milk as you beat to bring the frosting together.
Beat in the Karo syrup and peppermint extract. Tint half of the frosting with mint green gel food coloring.
Spread the mint green frosting on the brownie in a thin layer. Then color half the frosting red, and the other half a dark green.
Place in piping bags fitted with different tips and pipe lines. Place the finished brownies in the refrigerator to cool (at least an hour), so the brownies will be easier to slice.
Slice brownies and serve! Enjoy!
Store any leftovers in a covered container at room temperature for 3-4 days.