"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mint Brownies Recipe

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This recipe for Mint Brownies, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Cramer
Added: Saturday, April 30, 2005


1 cup Crisco (not butter)
4 sq. unsweetened chocolate
1 1/2 cup flour (unsifted)
1 tsp. baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp. vanilla
1 1/2 cups chopped nuts
1/4 cup milk
Mint Filling:
1/3 cup flour
1 cup butter
1/2 tsp. vanilla
1 cup milk
1 cup sugar
1 tsp. peppermint extract
few drops green coloring
2/3 cup semi sweet chocolate chips
2/3 cup oleo

Melt shortening & chocolate. Cool. Beat eggs, add sugar. Add cooled chocolate mixture. Add flour & baking powder alternating with milk and vanilla. Stir in nuts. Pour into greased/floured jelly roll pan. Bake 20-25 min. @ 350.
For filling: Combine flour & milk as paste (whip). Cook over low heat until real thick. Cool completely! Beat sugar & butter. Add color & flavoring. Add small amounts of sugar/flour mixture beating constantly until like whipped cream. Spread on brownies. Refrigerate.
Topping: 2/3 cup semi sweet chocolate chips, 2/3 cup oleo. Melt together, cool slightly & spread on brownies. Keep cool.




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