Whisk together:
1 ½ c. melted butter
¾ c. cocoa powder
Then add:
3 c. sugar
6 eggs beaten
1 ½ tsp. vanilla
¾ tsp. salt
3 c. sugar
6 eggs beaten
1 ½ tsp. vanilla
¾ tsp. salt
Mix well and then add by
hand:
2 ¼ c. sifted flour
Do not over mix.
Pour into large (10x15-
inch) baking tray sprayed with nonstick cooking spray. Bake at 350° for
25-28 minutes. Cool for a few minutes and then place in freezer for 20
minutes.
While brownies are in the
freezer make first layer of topping.
Mint frosting:
¾ c. butter softened
3 Tbsp. milk
3 c. powdered sugar
1 tsp. peppermint extract
Green food coloring
¾ c. butter softened
3 Tbsp. milk
3 c. powdered sugar
1 tsp. peppermint extract
Green food coloring
Mix thoroughly.
Evenly frost brownies and put back in freezer for 20 minutes. Make chocolate
Ganache top layer.
Chocolate Ganache Topping:
¾ c. butter
2 ¼ c. good semi-sweet chocolate chips
¾ c. butter
2 ¼ c. good semi-sweet chocolate chips
Melt and whisk
together. Melt them together in a Pyrex measuring bowl in the microwave
for one minute. Be careful not to overheat. It won’t look melted
but once whisked it is. Drizzle warm chocolate over brownies and spread
smooth with a spatula. Put back in
freezer for another 20 minutes.
To cut, slice about ½ inch in
from the edges so that every brownie is exactly square and smooth. The edges are the best part so set those out
for your kids to try. Makes 4 dozen,
2-inch brownies or 8 dozen triangle brownies (the squares cut in half on the
diagonal.) They are better if they are
chilled until serving.
You can see the step by
step process for the mint brownies and lemon bars on the blog: Make It Do, http://www.make-it-do.com/
