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1 refrigerated pie crust, chilled
5 tbsp. butter or margarine
Preheat oven to 350°F. Put crust into 9" diameter tart pan with removable bottom. Fold overhang in and press firmly to sides. Using fingertips, press sides to form raised edge 1/8" above pan sides. Pierce crust all over with a fork. Freeze 5 minutes (I don't freeze it, I just use some beans to weight the crust and bake right away.) Bake crust until golden, about 22 minutes Cool. Maintain oven temperature.
Melt butter or margarine in heavy small saucepan over low heat; pour into large bowl. Add brownie mix, 5 tbsp. and 1 tsp. water, egg and peppermint extract; whisk to blend. Stir in packet of chocolate chips (if included in brownie mix).
Spoon batter into crust. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Let stand on rack while preparing chocolate toppings.
Whisk 3/4 cup semisweet chips and 2 tbsp. + 2 tsp. water in heavy small saucepan over low heat until melted and smooth. Remove from heat. Combine white chips with 1 tbsp. + 1 tsp. water in another heavy small saucepan. Whisk over low heat until melted and smooth. Remove from heat.
Spoon melted semisweet chocolate by tablespoon onto warm brownie in 7 or 8 pools, spacing evenly. Spoon melted white chips into remaining spaces to cover brownie. Using tip of knife, swirl chocolates. Let cool at room temp in pan on rack until top is set, about 2 hours. (Can be made 1 day ahead. Cover; let stand at room temperature.) Remove tart pan sides; garnish with fresh mint.
Poster's Notes:
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
1 19 to 20 oz. box double chocolate brownie mix
8 tbsp. water
4 tsp. water
1 large egg
1/2 tsp. peppermint extract
3/4 cup semisweet chocolate chips
3/4 cup white baking chips
Fresh mint sprigs
This is originally from Bon Appetit, Feb 2000 and uses a brownie mix as its basis. Duncan Hines has pareve brownie mixes (sometimes). If you like chocolate, and mint, it's really great. (As for the white chocolate, which is usually dairy, Leiber, I think, makes a white bar that is pareve which can be used for the swirl topping)