MINT BROWNIES

See end of this post for quick mint brownie suggestion.

I did a taste test around the neighborhood, and all but one said "they are to die for!" The one felt the peppermint was too strong. All others thought it was just right. So, if you like just a light peppermint flavor, try using half the amount of flavoring. Note: BUTTER makes it better!

FIRST LAYER*: (You can make this a day ahead.)

1. Melt together:

     1 square (1/4 lb.) BUTTER or margarine

     2 squares (2 oz.) baking chocolate – unsweetened

2. Combine in mixing bowl:

     1 cups sugar

     2 eggs

     1 scant cups flour

     1 cups walnuts – chopped (optional)

3. Add butter/chocolate to the mixing bowl mixture 

    and mix thoroughly.

4. Spread batter in 9x13 pan lined with parchment paper on 
    the bottom only.

5. Bake at 350^o F for 20-25 minutes (toothpick should come

    out not quite clean, but the batter should not be runny.)

6. Cool thoroughly in pan then chill at least one hour

    in refrigerator.

*A brownie mix can be used, if preferred. Use a dark chocolate mix, OR use standard chocolate brownie mix and 2 Tbsp. cocoa powder plus an extra Tbsp. of water. Having said that, this is the BEST brownie recipe I have ever found!

For quarter sheet pan (18 x 13), double the brownie recipe, or use two brownie mixes, and bake about 20-23 minutes. Check with toothpick – should come out almost clean.

SECOND LAYER:

Mix together then beat on high a minute or two:

     3/4 cup BUTTER or margarine

     3/4 tsp. Peppermint extract

     1 Tbsp. evaporated milk (more or less)

     3 cups powdered sugar

     3 drops green liquid food coloring (more or less) 

       or a small dab of paste coloring

Spread on cooled brownies to about 1/2”-3/4” thick – use all the frosting.

Chill 2 hours.

NOTE:  If you don't have evaporated milk, you can use half milk and half whipping cream.  If you have no immediate uses for the leftover evaporated milk, freeze it in ice cube trays, then remove just what you need for your next recipe.

For quarter-sheet pan, use 1 cup butter, 1 tsp. Peppermint, about 2 Tbsp. evaporated milk,   4 cups powdered sugar, 4 drops food coloring.

THIRD LAYER:

Melt together:

     1/2 cup (1 stick) BUTTER or margarine

     12 oz. Chocolate chips (I prefer Nestle's semi-sweet)

Spread over top of frosting layer.

Chill until top layer is set.

NOTE: Let brownies sit outside the refrigerator for at least a half hour before cutting. Chilled brownies are harder to cut. You can then refrigerate them again, if you wish.

DECORATING TIPS:

A. Save out about 1/2 cup of the mint frosting and add a little milk to make it thinner. OR make new frosting: About 1/2 cup powdered sugar,1/2 tsp. butter, a drop of food coloring, and enough milk to make it a little runny. Put in plastic sandwich bag. Cut tiny hole in bottom corner of bag. Squeeze to drizzle rapidly across top of uncut brownies. Let it set. (See picture on left.)

B. Put a dollop of chocolate frosting on the top of each brownie square after cutting. Place an Andie's Mint at about a 45 degree angle on top of the frosting. (See picture on right.)

C. Drizzle with Cream Cheese Frosting:  - I have not tried this,
but it looks like a good recipe. (from Cooks.com)

     3 oz. (small package) cream cheese, softened

     1 cup confectioners sugar

     1 tsp. Milk

     Food coloring, if desired.

D. Use different colors of food coloring for frosting and drizzle – maybe pink for Valentines day, green for St. Patrick's, pale orange for Halloween, etc. Pastel colors are best – more appetizing.

E. Cut into squares and place on tray. Refrigerate. Serve cold. YUM!

Don't have time or want to do a quicker method, try this:

1. Omit third layer
2. Spread mint frosting onto brownies.
3. Drizzle with chocolate frosting (about 1/2 tsp. softened butter,1/2 cup powdered sugar, cocoa powder - enough to make a good brown color, milk to thin frosting.) 
Frosting should be a little runny.  Place into ziploc bag and cut a small hole in one corner. Pipe frosting onto mint frosting.

OR: 
Cut brownies into squares.  
Pipe mint frosting onto each brownie.
Chop Andie's Mints into small pieces.
Sprinkle over mint frosting.