Tuesday, September 14, 2010

Mint Pesto Brownies

An explosion of mint in the garden sent me searching for ways to use a lot of mint in a little time.
These are delicious, even for someone like me that doesn't generally like a lot of mint in my dessert.A shortcut I'd definitely recommend is using Ghirardelli dark chocolate brownie mix -- absolutely delicious and cuts prep time down drastically.
I've made 3 batches of these so far and they've all disappeared in moments.


This is terrific with chocolate. Try it as a filling for (ice cream!) sandwich cookies or mix some into chocolate sauce for ice cream or cake.

1/2 cup macadamia nuts

2 cups packed fresh mint leaves

1/3 cup honey

1 Tablespoon vanilla extract

In a food processor fitted with the steel blade, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month.

Yield: about 1 cup


To swirl the pesto into the brownies, try placing the pesto into a small plastic bag with a corner snipped off. (Hint: it might help to microwave the bag for 10-20 sec to soften the honey and let the pesto squeeze out more easily)

Pipe lines of pesto going one direction and then run a knife through the lines in the opposite direction to swirl.

Favorite brownie recipe or mix, prepared as instructed

1/4 cup mint pesto

Preheat oven to 350 degrees. Light butter or coat with non-stick spray the bottom only of an 8-inch square baking pan.

Prepare brownie batter and turn batter into prepared pan. Swirl the mint pesto into the batter by drizzling it on in parallel lines and then running a knife through the lines from the other direction.

Bake for about 25 minutes or until brownies begin to pull away from the sides of the pan. For best results, allow to cool completely before cutting.

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