December 8, 2008

Chocolate Mint Brownies

1 cup butter
1 1/4 cup cocoa and 3 T butter or 4 unsweetened chocolate squares
3 cups sugar
6 eggs
3 teaspoons vanilla extract
2 cup all-purpose flour
1 teaspoon salt
Heat the oven to 350° and grease a 13x9-inch baking pan. For the brownies, stir butter & chcoclate. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
Mint Frosting
1/2 cup softened butter
5 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1 teaspoon peppermint extract
Green food coloring
2. To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
Chocolate Topping
1 1/2 cup semisweet chocolate chips
6 tablespoons butter
3. To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.

No comments: