| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Semi-sweet baking chocolate |
| 1/2 |
c |
Butter or margarine |
| 1 1/4 |
c |
Sugar |
| 1 |
tb |
Light brown sugar |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Eggs |
| 3/4 |
c |
Flour |
| 1 |
pn |
Salt |
| 4 |
c |
Confectioners sugar |
| 1 1/2 |
c |
Butter |
| 12 |
oz |
Semi-sweet chocolate chips |
| 4 |
oz |
Milk chocolate |
| 8 |
oz |
White chocolate |
| 3 |
|
Eggs; (*See Note) |
| 2 |
ts |
Vanilla |
| 2 |
ts |
Peppermint |
INSTRUCTIONS
BROWNIE
CHOCOLATE MINT FROSTING
Brownies: preheat oven to 325F. Grease and set aside an 8" square baking
pan, or 8" cake pan. Set aside.
Place baking chocolate and butter in microwave-safe bowl. Heat on high for
two minutes, stirring every 30 seconds, until melted. Cool slightly.
In medium-sized mixing bowl combine white and brown sugars. Add melted
chocolate mixture and beat with electric mixer until well blended. Setting
mixer on low, add eggs one at a time, blending well after each addition.
Add vanilla.
Stir in the flour and salt until well blended. Pour into prepared pan,
spreading evenly. bake for 30-35 minutes, or until sides are pulling away
from pan. DO NOT OVERBAKE! Remove from oven and set on rack to cool. When
completely cool top with Chocolate Mint Frosting.
Chocolate Mint Frosting: Melt chocolate chips in double boiler or in
microwave. Beat together sugar, butter and eggs until fluffy. Add vanilla
and peppermint, along with the chocolate. Mix well. Spread evenly over
surface of cooled brownies. Refrigerate until set.
Makes 12 rich servings.
Note: For the frosting you may want to an egg substitute in place of the
raw eggs. There will be no discernable difference in flavor or texture.
Source: My own recipe developed from several others over years of
"tweaking." These really are wonderful!
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Feb 23, 1998
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