Thursday, March 12, 2009

Mint Chocolate Brownies

These are a slightly yummier version of the famous BYU brownines. I don't really like the brownie part of BYU brownies...They're too cakey for me. So sometimes, I just use a boxed brownie mix and top it with the 2 frostings. They're great either way.


Mint Chocolate Brownies
-Alyssa Griffeth-

Brownie:
1 cup flour
1/2 cup butter, softened
1/2 tsp. salt
4 eggs
1 tsp vanilla1
(16 oz) can chocolate syrup1 cup sugar

Beat at medium speed for 3 minutes. Pour batter into a 9x13 inch pan. Bake @ 350° for 25-30 minutes. Top of brownies will appear wet. Cool completely.

Filling:
2 cups powdered sugar
1/2 cup butter
1 T water
1/2 tsp. peppermint extract
3 drops green food coloring

Spread over cooled brownies. Refrigerate until set.

Topping:
1 (10 oz) package Andes mint chips
1 T. butter

Melt mint chips and butter over low heat in small sauce pan. (You can use 1 bag of chocolate chips & 1 and 1/2 t peppermint extract as well if you can't find either kind of chips mentioned above.) Let cool 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator.
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