rhaynes@sunfun.DEC (Rae Haynes) (04/03/84)
Here's a Brownie recipe which always seems to win compliments. I've adapted it from a recipe given to me using a packaged Brownie mix. I much prefer to use my favorite "from scratch" Brownie recipe. PEPPERMINT BROWNIES 1. Make a batch of Brownies in a 13 x 9 pan. Cool brownies for at least 1 hour. 2. Make a butter-cream frosting. Mix 1/8 tsp. Peppermint extract (instead of vanilla extract) with 1 pound of confectioners sugar and 1/4 pound (1 stick) of melted butter (or marg.) and 4 Tbsp. (more or less) of milk. Add a few drops of green food coloring, if you are so inclined. Mix until creamy smooth. 3 Spread the frosting evenly onto the cooled brownies. Put the Brownies (with the frosting) into the refrigerator until the frosting appears to have a crust (1/2 hour or so). 4. Make the chocolate topping. Melt 6 Tbsp. of butter (or marg.) and mix into 6 oz. of semi- sweet chocolate bits. The heat from the melted butter will melt the chocolate bits. Again, mix until creamy smooth. 5. Spread the melted chocolate topping evenly over the Brownies. Put the Brownies back into the referigerator until the chocolate topping is hard...about an hour. 7. Remove brownies from refrigerator and cut into squares (1 1/2 in. is about right). Brownies cut better when the chocolate topping is still slightly soft. Real hard topping will destroy your efforts. 8. Enjoy! Tue 3-Apr-1984 10:19 PST