PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Mint Brownies
Makes 24

1 cup flour
1 cup white sugar 
1/2 cup butter, softened 
4 eggs 
1 1/2 cups chocolate syrup 
2 cups powdered sugar 
1/2 cup butter, softened 
2 Tbs. creme de menthe liqueur 
6 Tbs. butter 
1 cup semisweet chocolate chips 

Mint Cream: 
In a small mixer bowl combine the powdered sugar, 1/2 cup butter or margarine and crème de menthe. Beat until smooth.

Chocolate Topping: 
In a small saucepan over low heat or in a double boiler, melt the butter and the chocolate chips. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray.

In a large bowl combine flour, white sugar, 1/2 cup butter or margarine, eggs and chocolate syrup. Beat until smooth.

Pour batter into the prepared pan. Bake at 350 degrees F for 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan then spread with Mint Cream. 

Chill, then pour Chocolate Topping over chilled brownies. Cover and chill for at least 1 hour. Cut into 24 squares. Serve.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright ©

Great Cooking:
-Chile Pepper
-Cookbook Digest
-Diabetic Cooking
-Dessert Professional