Pinch of Salt Lake Mint Brownies
- 2 cups sugar
- 1 cup butter softened
- 4 eggs
- 4-1 oz squares unsweetened chocolate melted and cooled slightly
- 2 1/2 cups sifted flour
- 1/4 teaspoons salt
- 1/4 teaspoon baking powder
- 2 teaspoons vanilla extract
- 4 tablespoons butter softened
- 2 tablespoons evaporated milk (half and half or cream works too)
- 2 cups powdered sugar
- 1/2 teaspoons peppermint extract
- few drops of pink or green food coloring if desired
- 3 tablespoons butter
- 2 teaspoons vanilla
- 1 cup semi sweet chocolate chips
Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter and beat until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure out 2 1/2 cups and sift again with dry ingredients then add to creamed mixture along with vanilla. Spread in greased and floured 9×13 pan and bake for about 25 minutes or until toothpick inserted in center comes out with a few crumbs attached. Do not over bake. Set aside and let cool.
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour.
Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over frosting and spread by tipping pan until all of the brownie mixture is covered with glaze. Refrigerate until set.
-I left out the 1 cup of nuts in this recipe, because if there is anything more weird than green food coloring in the mint filling, it’s nuts in mint brownies. For some reason mint and nuts just don’t go together in my world. So- 2 1/2 cups of flour may seem like a lot, but due to the absence of the nuts, I left in the full amount of flour.
Remember- don’t over bake.