| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz.) (1 1/2 c.) chocolate-flavored syrup |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
c |
Butter; softened |
| 1 |
c |
Semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces |
| 6 |
tb |
Butter |
| 2 |
c |
Sifted powdered sugar |
| 1/3 |
c |
Butter; softened |
| 1 |
tb |
Water |
| 1/2 |
ts |
Mint extract |
| 3 |
dr |
Green food coloring; (optional) |
|
|
Chocolate-mint candy curls |
INSTRUCTIONS
BROWNIE
CHOCOLATE TOPPING
MINT CREAM
http://www.cookbookpublishers.com/recipotm.htm
Grease a 13x9x2-inch baking pan. Set aside. In large mixing bowl, beat
together syrup, flour, sugar, eggs and butter with an electric mixer on low
speed till combined, then 1 minute on medium speed.
Turn mixture into prepared baking pan. Bake in a 350 degree F oven for 30
to 35 minutes or till top springs back when lightly touched. Cool
completely in pan on wire rack.
Prepare chocolate topping by combining chocolate pieces and butter in small
heavy saucepan. Cook over low heat till chocolate melts. Cool for 10 to 15
minutes.
Prepare mint cream by combining powdered sugar, butter, water, mint extract
and food coloring in small mixing bowl. Beat till smooth; spread over
cooled brownies. Pour slightly cooled chocolate topping over mint layer.
Cover and refrigerate brownies for at least 1 hour before serving. Sprinkle
with candy curls. Cut into bars. Store brownies in the refrigerator.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
A Message from our Provider:
“Lonely? No one understands like Jesus”