| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | 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 | T | Butter |
| 2 | c | Sifted powdered sugar |
| 1/3 | c | Butter, softened |
| 1 | T | Water |
| 1/2 | t | Mint extract |
| 3 | Green food coloring | |
| optional | ||
| Chocolate-mint candy curls |
INSTRUCTIONS
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
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