| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Cookies |
1 |
Servings |
INGREDIENTS
| 20 1/2 |
oz |
Box Brownie mix |
| 2/3 |
c |
Chocolate chips or* |
| 1/2 |
c |
Butter, room temperature |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Peppermint extract |
| 1 |
c |
Confectioners sugar |
| 10 1/2 |
oz |
Chocolate fudge topping |
INSTRUCTIONS
ICING
* chopped walnuts
Brownies
Brownies have been an American favorite for close to one hundred years.
Time your brownies carefully so they do not come out too "wet" or "dry":
test for doneness several times during baking.
Your guests won't know you've used a packaged brownie mix for this one-and
don't tell them.
Prepare brownies as directed on package, stirring chocolate chips or
walnut pieces into batter before baking. Let brownies cool, cut into 1
1/2-inch squares and refrigerate for 2 hours.
To prepare icing, cream together butter, salt, peppermint extract and
confectioners sugar until smooth. Spread over brownies. Let icing set.
Spread chocolate fudge topping over the top of each frosted brownie
square. Place the brownies in the freezer for 5-10 minutes. Remove and
serve or keep in a cool spot until serving.
Yield: 24. Elizabeth Esch, Silver Spring, MD
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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