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.
- 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 (optional)
Combine all ingredients. Spread over cooled brownies.
- 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.