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Print This Mint Brownies Recipe

Mint Brownies Recipe

These delicious mint brownies will remind you of good candy treats. Count your calories: you bake a thin, nut laden brownie, spread a mint frosting over it, and then top it all with a dark chocolate icing. For another recipe variety, be sure to try our without mint variation (below). They will keep you coming back for more. Chopped almonds or chopped walnuts make this brownie a sure winner.

Cold milk goes perfect with this mint flavored brownie treat. When the kids get home from school, they will appreciate these brownies.

MMMMMMMMMMM! Another sweet treat that I beg ya to find anyone who doesn't love ‘em!
My auntie Linda used to make wonderful homemade mint brownies, and banana squares too that would knock your socks off. The very thought of eating all those super yummy mouthfuls makes me salivate.
There are lots of variations to this mint brownie recipe, so if ya want, you can get real creative, but they all start pretty much the same.
I’m hungry, so let’s get right to baking these little beauties!

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 egg
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.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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