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

CHOCOLATE MINT BROWNIES Recipe

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This recipe for CHOCOLATE MINT BROWNIES is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup margarine, melted
2 squares semi-sweet chocolate, melted
1 cup sugar
1/2 tsp. salt
2 eggs, beaten
1/2 tsp. peppermint extract
1/2 cup flour
1/2 cup sliced almonds, slightly toasted

Second Layer - FROSTING:
3 Tbsp. margarine
1 1/2 Tbsp. heavy cream
1 1/2 cups confectioners sugar, sifted
1 1/2 tsp. peppermint extract

Third Layer - GLAZE:
1 1/2 squares chocolate (2 squares and 2 tbsp. for better coverage)
1 1/2 Tbsp. margarine
Directions:
Directions:
Melt margerine and chocolate squares in sauce pan over low heat. Remove from burner and add sugar. When thoroughly cool, add beaten eggs and peppermint extract. Stir until blended. Add flour and nuts and mix well. Pour into 9 inch pan which has been lined with well greased (use Pam) foil for easier removal later. Bake in 350º oven for 25 to 30 minutes.

Second Layer - FROSTING:
Blend margarine and heavy cream. Add sugar and peppermint extract. Spread over "cooled" baked layer. When this layer of frosting is firm, add the third layer.

Third Layer - GLAZE:
Melt together and spread over the first two layers. Place in refrigerator until firm. Cut into small squares. Bite size, as they are very rich!
Personal Notes:
Personal Notes:
My great aunt O'Rene Tomlin Horn recipe.

 

 

 

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