Chocolate Mint Brownies

Shirley Buller
Wichita, Kansas

Chocolate Mint Brownies

2 squares unsweetened chocolate
1/2 c. butter or margarine
2 eggs
1 c. sugar
1/2 c. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. pecans, chopped
1 tsp. vanilla extract

Combine 2 squares chocolate and 1/2 cup butter in a small heavy saucepan; cook over low heat, stirring constantly, until melted.  Let stand 10 minutes.   Beat eggs at medium speed with an electric mixer until blended; gradually add sugar, beating well.  Combine flour, baking powder, and salt.  Add chocolate mixture and flour mixture to creamed mixture.  Stir in chopped pecans and vanilla. Spoon  mixture into a lightly greased and floured 13 x 9 x 2 inch pan.  Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes; spread mint frosting over top.

Mint Frosting:
1/4 c. butter or margarine, melted
2 T. whipping cream
2 c. sifted powdered sugar
1 1/2 tsp. peppermint flavoring

Combine melted butter and whipping cream; stir in powdered sugar and peppermint flavoring, mixing until smooth  Yield: 1 cup.

Topping:
1 square unsweetened chocolate
1 T. butter or margarine

Combine one square chocolate and one tablespoon butter in a small, heavy saucepan; cook over low heat, stirring constantly until melted.  Drizzle over frosting.  Cut into 2 x 1 inch bars.   Remove from pan, and chill at least one hour.  Store in an airtight container in refrigerator.  Yield: 4 1/2 doz.

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This recipe featured in our “Between Friends” Cookbook.

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