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Ann Thomas' Mint Brownies




Source of Recipe


Buddt Cookbook


List of Ingredients




Brownies:
4 ounces unsweetened chocolate
1 cup butter

4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour

Mint Filling:
3 cups powdered sugar
6 tablespoons butter, softened
2 teaspoons mint extract
5 tablespoons whipping cream or half and half

Chocolate Topping:
6 ounces unsweetened chocolate
6 tablespoons butter



Recipe



Method Brownies: Melt 4 ounces unsweetened chocolate and 1 cup butter together in bowl in the microwave.
In a large mixing bowl, add the eggs, sugar and vanilla and beat until light. Stir in the chocolate and butter mixture.

Add the flour and mix until well blended.
Line a 13x9-inch baking pan with 2 layers of aluminum foil, covering the bottom and sides of the pan. Spray with non-stick cooking spray. Pour in the batter and spread evenly in the pan. Bake the brownies in a 350 degree oven for 25 minutes, or until sides pull away from pan. Place the baking pan on a rack and cool completely.

Mint Filling: In a large mixing bowl, combine the powdered sugar and butter. Add the mint extract and cream. Beat together until the mixture is frosting consistency. Add extra cream a tablespoon at a time if need. Spread the mixture over the brownies. Refrigerate until the filling is firm.

Chocolate Topping: Melt 6 ounces unsweetened chocolate and 6 tablespoons of butter together in a bowl in the microwave. Pour the mixture over the mint filling. Refrigerate the brownies until cool.

Carefully lift the brownies out of the pan by the foil edges and cut them into 1-inch squares. Package them in groups of four or six using plastic wrap and labels suggesting they be refrigerated. (The top layer melts easily.) Makes about 32 mint brownies.