"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Christmas Mint Brownies Recipe

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

Pooky Duffy
Added: Thursday, July 10, 2008


8 oz. unsweetened chocolate squares
1 c. (2 sticks) unsalted butter
5 large eggs
3 1/2 cups granulated sugar
2 tsp. vanilla
1 2/3 cups all-purpose flour
1/4 tsp. salt
1 bag (about 13 oz.) small York Peppermint Patties

Glaze: (optional)
2 T. unsalted butter
2 T. whole milk
1 c. confectioner's sugar
1/2 tsp. peppermint extract

Crushed peppermints (optional)

1. Preheat oven to 400. Line a 9 x 13" baking pan with foil, letting edges hang over slightly; grease foil.
2. Brownies: Melt chocolate and butter in medium saucepan over low heat, stirring occasionally. Beat eggs, granulated sugar, and vanilla for 10 minutes on high, until light. Reduce speed to low; gradually beat in chocolate mixture, then add flour and salt. Pour half of the batter into the prepared pan. Unwrap mints, scatter on top. Cover with remaining batter; spread evenly. Bake 30 minutes, until just set. Do not overbake; toothpick in center will come out wet. Cool completely in pan; use foil as handles to lift brownies from pan. Cut into bars when completely cooled.
3. Glaze: In small saucepan over low heat, warm butter and milk until butter melts. Remove from heat; stir in confectioner's sugar and peppermint extract. Drizzle or pipe on cooled brownies. Decorate as desired with crushed peppermints.
Store covered in refrigerator.




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