Monday, April 23, 2007

Chocolate Mint Brownies

But, what do people waiting in line for a turn on the trampoline have to do with Chocolate Mint Brownies?

What do the future gossip columnists have to do with Chocolate Mint Brownies?

What do Chocolate Mint Brownies have to do with strawberries, coffee cakes and quiches? Ok, that was easy, food.
The other pictures are related to the party we had after Caroline and Bryan's wedding when all the aunt, uncles, cousins, grandmas , great-grandma and friends came together to keep on celebrating the beautiful time.
Oh, I forgot, we ate the Chocolate Mint Brownies as part of the fun.

Chocolate Mint Brownies

1 cup all-purpose flour
1/2 cup un-salted butter
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 can (16 oz.) chocolate flavored syrup
1 cup sugar
2 cups confectioner's sugar
1/2 cup butter softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
1 package (10 ozs) mint chocolate chips (or regular chips with 1/2 teaspoon mint extract)
9 tablespoons butter
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 inch baking pan. Bake at 350 degres for 30 minutes (top of brownies will appear wet.) Cool completely. Conbine filling ingredients in a medium bowl: beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter in a small saucepan. Let cool for 30 minutes or until lukewarm. Spread over filling. Chill before cutting. These are great if served cold or even frozen.
Yields: 3 doz. (It just depends on the size you wish)

They get moister if stored in the refrigerator a day or two. (If they can last that long!!!)



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