Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

French Cream Mint Brownies




Source of Recipe


by Shanny, from Dorothy James


Recipe Introduction


Published in Custer County Chief/January 27, 2005, and Daily Newsletter/September 2005


List of Ingredients




Brownie base:
1 cup sugar
1 stick butter or margarine
4 eggs
1 (16-oz) can Hershey chocolate syrup
1 cup flour
1/2 tsp. baking powder

Filling:
1/2 cup butter or margarine
2 cups powdered sugar
2 tbsp. milk
1 tsp peppermint flavoring or 6-8 drops peppermint oil.
coupla drops of green food coloring, if desired

Topping:
1 stick butter or margarine
6 oz chocolate chips

Recipe



Brownie base:
Cream sugar & butter, blend in remaining ingredients. Spread in greased 15x10x1-inch pan and bake for 20 minutes at 350F. Cool.

Filling:
Combine all ingredients and mix well; spread over brownies and chill until firm.

Topping:
Melt butter and chips together; spread over filling.

Chill slightly before cutting into squares; they'll cut nicer if you don't let the chocolate topping get too hard. Once cut, they can be eaten cold or even frozen.