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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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