Assis Toi: Food for the soul and the body
Simon Thibault introduces us to a Dartmouth woman who balances nutrition with indulgence.
3/4 cup + 3 tablespoon butter, melted
2 cup sugar
1 cup flour
7 tablespoon cocoa
1 teaspoon mint extract
pinch sea salt
Preheat oven to 350. Grease a 9x13 pan. For thicker brownies use a 9 x 9 and adjust cooking time.
Combine sugar and butter. Mix well. Add in eggs and extract. Sift in dry ingredients. Mix until just combined. Pour into prepared pan. Bake until just set, about 25-30 min. A toothpick inserted into the center shouldn't come out clean but rather have some fudgy crumbs. Let cool. When completely cool, frost with mint buttercream and cut into squares. Makes about 24.
1 cup butter
3-4 cup icing sugar
1 tablespoon mint extract
1 tablespoon cream or milk, plus more if needed
In a stand mixer with the paddle attachment or using hand beaters, whip the butter until smooth and lightened. Gradually add in the icing sugar, ½ - 1 cup at a time. Be sure to keep the mixture on low after each addition so icing sugar doesn't go everywhere! Increase the speed and beat a few minutes until sugar is thoroughly incorporated. Continue until you've reached the desired sweetness and consistency, using cream or milk to thin it out as needed. Add in the extract and beat several minutes more.