Saturday, April 25, 2009



1 c Butter, softened
2 C Sugar
4 oz unsweetend chocolate (4 squares)
4 Eggs
1 t Pure Peppermint Extract
1 C Flour (add 3 T flour for high altitude -- ie. Utah)
1/2 t Salt
1 C Chopped Nuts [I usually delete the nuts]

Melt unsweetened chocolate over very low heat with 2 T butter
Cream remaining butter with sugar; add melted chocolate
Add eggs and beat well
Add extract, flour and salt
Fold in nuts
Bake in 9x12 baking pan at 350 for 28-30 minutes, toothpick test -- very slight moist dough
Let cool


4 T Butter
2 t Pure Peppermint Extract
2 T Cream or Milk
2-3 drops Green Food Coloring (not too much here)
2 C Powdered Sugar

Melt butter, and add cream, extract and coloring. Add powdered sugar and beat until creamy smooth. Spread on cooled brownies, and cover with plastic wrap. Place in refrigerator for thirty minutes until icing is set.


6 oz Milk Chocolate Chips
6 t Butter

Melt chocolate chips and butter. Mix with small wire whip until blended. Pour over frosted brownies and spread to cover completely. Let glaze set.

These brownies are so incredibly rich that I recommend small servings, ie. 1" squares. Enjoy!!

[Thanks to dear college friend Suzi Keller Lynch}

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