Thursday, January 20, 2011

Mint Brownies

Like brownies? Then give these a try. Very tasty and will make a sheet cake size.....enough for a large family or potluck. We took these to my sister's for Christmas and everyone liked them.
To make the first layer mix sugar, butter, and eggs.

And add this whole can, yep the whole thing, to the above mixture.

Then, add the flour and baking powder together and mix all until smooth. Bake in a cookie sheet pan with sides. When done it will be browned and when you lightly press on the top it will spring back. Let this cool to room temperature.

Making the minty frosting part, or layer two. Mix butter, powder sugar, milk, peppermint extract and green food coloring.

Beat this mixture until fluffy, with no lumps and mixture is smooth.

Spread something like this over your brownie layer.

The next step or layer is the chocolate layer. We are going to use yet ANOTHER stick of butter. I never said these were good for you! :) Melt that stick of butter with 1/2 bag or 6 ounces of semi-sweet chocolate chips. Pour over the frosting layer...

Gently spread the chocolate around. Pressing in too hard will cause the frosting to come through.

Make sure to get those corners....

And last but not least, put in refrigerator until chocolate layer is hard enough to cut through. Slice in 1 inch pieces and enjoy!


Layer 1:

1 cup sugar
1 stick butter or margarine (I use butter)
4 eggs
1 regular can Hershey's Syrup
1 cup flour
1/2 teaspoon baking powder

Mix sugar, butter, eggs and chocolate syrup. In small bowl, stir together flour and baking powder. Add to the creamed mixture. Pour into greased cookie (jelly roll pan) sheet with sides. Bake at 350 degrees for 20 minutes. Brownies are done when pressed with finger they spring back. Cool to room temperature.

Layer 2:

1 stick butter or margarine (I use butter)
2 cups powdered sugar
2 Tablespoons milk
1 teaspoon peppermint extract
green food coloring, approx. 3-4 drops

Beat all ingredients in large mixing bowl. Spread over cooled brownies and refrigerate.

Layer 3:

1 stick butter
6 ounces semi-sweet chocolate chips

Melt both ingredients in a small saucepan on stovetop. Pour over peppermint layer and refrigerate. Cut into serving size pieces when chocolate is firm enough to cut.

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