"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mint Brownies (Nancy Tyner), by Karen Newsom, is from Family Blessings Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Pillsbury Deluxe Brownie Mix, baked Mint Topping: 1/4 cup butter, softened 2 cup powdered sugar 2 Tbsp Milk 1 tsp peppermint extract 2 drops green food coloring Fudge Frosting: 1 lb. powdered sugar (4 3/4 cups) 1/2 cup cocoa 1/4 tsp salt 1/3 cup boiling water 1/3 cup softened marg 1 tsp vanilla
Bake brownies acording to package directions. Mix together Mint Topping and spread over brownies. Refrigerate for 1/2 hour. Fudge Frosting: Combine sugar, cocoa and salt. Add water and butter. Blend. Add vanilla. Spread on top of cooled mint topping and frost sides of 2 - 8 or 9 inch layers.
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