Brownies:2 cups sugar
1 cup butter, softened
4 eggs
4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled
2 ½ cups flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (optional)
Mint frosting:4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
½ teaspoon peppermint extract
Few drops pink or green food coloring
Glaze topping:
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
In a large bowl, cream together sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread into a greased 9” X 13” pan and bake at 325 degrees for 30 – 35 minutes, or until no imprint is left when touched. Do not over bake. Mix mint frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. For glaze, combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan. Refrigerate.
1 cup butter, softened
4 eggs
4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled
2 ½ cups flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (optional)
Mint frosting:4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
½ teaspoon peppermint extract
Few drops pink or green food coloring
Glaze topping:
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
In a large bowl, cream together sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread into a greased 9” X 13” pan and bake at 325 degrees for 30 – 35 minutes, or until no imprint is left when touched. Do not over bake. Mix mint frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. For glaze, combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan. Refrigerate.
4 comments:
Dang! Too bad I can't eat these - they look soooo yummy!! Miss you!
Hey! No fair posting a recipe on the same day I do... just kidding. These look and sound DIVINE! Remember the days of us talking food, food, food during our evening runs? Gotta love it.
That looks really yummy...I'll have to try it.
Oh man! Oh man! Oh man!
Amy
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