Mint Brownies, #5

December 5:

For many years I’ve been armed with the World’s Best Brownie Recipe and have never longed for any other brownies. But Friday night, I sampled these mint brownies and HAD to hunt down the recipe. They’re amazing and the mint makes them particularly festive on a platter of Christmas goodies. A special thanks to my friend Sue who willingly passed along her recipe.

These brownies aren’t exactly the low sugar, low fat variety.

Brownies:

  • 4 squares unsweetened chocolate
  • 3/4 c. butter
  • 2 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 c. flour
  • 1 c. chopped nuts

Melt the chocolate and butter. You can do this  in the microwave in about 2 minutes or you can use a small, heavy saucepan over a low burner.  Stir until the chocolate is melted. In a medium-sized bowl, stir in sugar.  Mix in eggs and vanilla. Add flour and nuts.
Spread in greased 9 x 13 pan and bake at 350 degrees about 30 minutes or until toothpick inserted in center comes out clean.

Mint cream layer:

  • 2 c. powdered sugar
  • 1/2 c. softened butter
  • 1 T. water
  • 1/2 t. mint extract extract
  • 3 drops green food coloring (optional)

Combine all ingredients.  Spread over cooled brownies.

Chocolate topping:

  • 6 T. butter/marg.
  • 1 c. semisweet choc. chips

Melt and blend together.  Spread over mint cream layer.

Chill. Then eat. Try to show restraint. Good luck with that!

These make a great Christmas party contribution. Even though they aren’t technically cookies, they’ll take up temporary residence right next door to the cookies on the food table at a party.

Barb