mint brownies

1 3/4 stick butter
3/4 C cocoa
2 C sugar
1 tsp baking powder
2 tsp vanilla
4 eggs
1 C flour
In a saucepan on low heat, melt butter and cocoa.  Remove from heat.  Add sugar beating well.  Add eggs one at a time beating well after each.  Stir in flour, baking powder, and vanilla.  Pour in greased 13x9" pan.  Bake at 350° 25 min. Suggestions for making these w/o mint frosting:  add 1/2 tsp cinnamon and 1 tsp orange zest or swirl in peanut butter... or leave alone. (:
Cool, then top with:
1/2 C butter
1/4 C shortening
3/4 tsp peppermint extract
3 C powdered sugar
2 tsp milk
Cream fats, add peppermint.  Add sugar one cup at a time.  Add green coloring if desired and a tsp of milk at a time beating on high until you get the right texture, light and fluffy.  Keep damp cloth over it and store in the fridge up to 2 weeks, rewhipping before use.

1 C semi-sweet chocolate chips
1/3 C cream
Microwave cream in small bowl until it begins to boil.  Remove from microwave and add chocolate chips.  Slowly stir until chocolate melts.  Ensure the glaze isn't too hot and spread over brownies.

1 comment

Jennifer said…
I'm glad you came to your senses about ranch, its delicious. I'm not one of those people who puts it on everything, but I can appreciate what it adds to some stuff like chicken strips. Enough to not want to eat chicken strips without ranch. And I've seen those mint brownies on Our Best Bites. Maybe that's where they came from.