| 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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