Got this from a friend, Amanda. They are ahhhmazing. Warning: you should probably eat a lot of salad (and nothing else) on the day you plan to bake these brownies, because somehow, at least in my house, the pan disappeared into thin air...mmmmmmmmmmmm.
*just a little disclaimer - this is not my photo - but mine looked JUST like this*
Brownies:2 cups sugar
1 cup butter, softened
4 eggs
4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled
2 ½ cups flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (optional)
Mint frosting:
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
½ teaspoon peppermint extract
Few drops pink or green food coloring
Glaze topping:
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
In a large bowl, cream together sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread into a greased 9” X 13” pan and bake at 325 degrees for 30 – 35 minutes, or until no imprint is left when touched. Do not over bake. Mix mint frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. For glaze, combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan. Refrigerate.
These sound so yummy.
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