Mint Pesto Brownies Served with Mint Cream
1/2 cup macadamia nuts
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.
|Mint Pesto Brownies|
To swirl the pesto into the brownies, try placing the pesto into a small
plastic bag with a corner snipped off. Pipe lines of pesto going
one direction and then run a knife through the lines in the opposite direction
6 Tablespoons butter
Preheat oven to 350 degrees. Light butter or coat with non-stick
spray the bottom only of an 8-inch square baking pan.
Melt the butter and chocolate together until smooth. Stir in sugar.
Beat in eggs and vanilla then lightly stir in the flour. Turn batter
into prepared pan. Swirl the mint pesto into the batter.
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
4 mint sprigs, each 4 to 6 inches long
Several hours or the night before serving, lightly bruise mint sprigs and place in a bowl.
Pour whipping cream over mint, cover with plastic wrap and refrigerate.
An hour before serving, remove the mint. Begin whipping the cream with whisk or egg beater. As cream thickens, add powdered sugar a bit at a time.
Add 3 drops vanilla extract and finish whipping the cream until it forms
soft peaks. Refrigerate until serving time.
From Full Moon Natives recipe files