Mint Brownies

CHOCOLATE LOVER’S FAVORITE MINT BROWNIES


From “A Pinch of Salt Lake” Cookbook
Family favorite
(Used to be Justin’s “specialty”)—he’s not here to make them anymore—sob,sob,sob!!!!

Brownies:
2 cups sugar
1 cup butter, softened
4 eggs
4 1-ounce square unsweetened chocolate
Or
¾ cup cocoa mixed into ¼ cup melted margarine or butter
2 ½ cups sifted flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla extract
1 cup broken walnuts or pecans

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
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 325o. In a large bowl, cream together sugar, and butter until fluffily. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9 x 13-inch baking pan and bake for 30 to 35 minutes or until no imprint is left when touched with finger. Do not over bake.

Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pin or green frosting and spread by tipping pan; refrigerate.