"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Mint Brownies Recipe

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This recipe for Chocolate Mint Brownies, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Mitchell
Added: Tuesday, September 26, 2006


Cake Layer:
1 c flour
4 eggs
1 c sugar
1/2 c butter, softened
1 1/2 c Hershey's Chocolate Syrup

Mint Cream Center:
3 drops green food coloring
2 c powdered sugar
1 T water
1/2 c butter
3/4 tsp. mint extract

Chocolate Topping:
6 T butter
1 c semi-sweet chocolate chips

Combine cake layer ingredients in a large bowl. Beat until
smooth. Spread into a 9 x 13 baking pan. Bake at 350 for
25-30 minutes. Cool completely in dish.

Mix together mint cream center ingredients until smooth.
Spread onto cooled cake layer.

Melt together chocolate topping ingredients in a small
saucepan. Cool slightly. Pour over mint cream center layer.
Refrigerate thoroughly before cutting (until chocolate topping
layer hardens completely).

Number Of Servings:
Number Of Servings:
24-36 brownies depending on how big you cut them
Personal Notes:
Personal Notes:
This is my favorite dessert recipe right now! They are so good,
but very rich. (Watch out Kym, this is definitely a cheek burner.)
I have people requesting me to make these for church events
now. You can also make the mint layer any color you want. For
Valentines, use pink, etc.




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