"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Frango Mint Brownies Recipe

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This recipe for Frango Mint Brownies, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0018 -- Yvonne Petska
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
BATTER:
c. - butter
1 c. - sugar
4 - eggs
1 c. plus 2 T. - flour
1 tsp. - Vanilla
1 can - Hershey's syrup

MINT TOPPING:
c. - butter
2 c. - powdered sugar
2 T. - milk
tsp. - Peppermint extract
4 drops - green food coloring

FROSTING:
1 c. - chocolate chips
6 T. - butter

Directions:
Directions:
Cream butter with sugar. Beat in eggs and vanilla. Stir in syrup and flour. Pour into a greased 9 x 13 pan. Bake at 350 for 30 minutes. Cool. Make the mint topping. Spread over "cooled" brownies. Make frosting. Melt chocolate chips and butter. Cool. Spread over mint topping very carefully. Refrigerate.

 

 

 

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