Mint Brownies Preparation:
First butter a 9 by 9 inch glass, or metal pan REAL GOOD!
Preheat oven to 355 degrees, (DO IT NOW so your oven will be ready when you are.)
An’ make sure your oven racks are IN THE MIDDLE, (Why? Because Mint Brownies aren't too good when they turn out doughy on top, an’ burnt on the bottom, that’s why.)
Mint Brownies Ingredients:
2 ounces unsweetened chocolate or use dark unsweetened chocolate
3/4 cup butter or margarine
(Use butter, it tastes much better, you don't always need to worry about counting calories.)
1/2 cup granulated white sugar
1/4 cup all purpose flour
1 cup chopped almonds or pecans
2 cups powdered sugar
1/2 tsp. vanilla
1 tsp. peppermint extract (mint flavor)
2 to 3 Tbsp. whipping cream
Mint Brownies Recipe Directions:
For the first layer of this triple layer mint brownie, place 1 ounce of the unsweetened chocolate and 4 tablespoons of the butter in the top of a double boiler over simmering water (or in a small pan over lowest possible heat setting). Stir until melted.
In a small mixing bowl, beat egg and granulated sugar, then gradually beat in chocolate mixture. Stir in flour and almonds. Spread brownie batter evenly in a lightly greased 9 inch square baking pan; bake in a 355 degrees oven for 20 to 27 minutes or until brownie feels dry on top. Let cool completely in pan on a rack.
Now for the second layer, place 4 tablespoons of the butter, powdered sugar, vanilla, and peppermint in a small bowl and get your electric mixer. Beat together; then beat in enough cream to make frosting spreadable. Spread evenly over cooled brownie.
Now for the third layer, combine remaining 1 ounce chocolate and remaining 4 tablespoons of butter in the top of a double boiler over simmering water. Stir until melted. Drizzle over peppermint (mint) frosting layer; tilt the pan so chocolate covers the surface evenly. Refrigerate triple layer mint brownies until chocolate is hardened (for 30 minutes). Cut into 2 inch squares. Store brownies, covered in refrigerator.
This Mint brownies recipe makes about 15 big pieces.
Directions: Without the Mint flavoring.
Follow directions above; but leave out the 1 teaspoon of peppermint extract to frosting. This is during the second layer.