Tuesday, March 15, 2011

Mint-Chocolate Brownies

For a fitting end to your St. Patrick’s Day celebration, make this delicious dessert. If you like mint, then you’ll love this recipe. Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top.

Mint-Chocolate Brownies

1 box Betty Crocker Original Supreme Premium Brownie Mix
Water, vegetable oil and egg called for on brownie mix box
2/3 cup chopped pecans
1 cup mint-flavored chocolate chips

Mint Frosting:
1 cup vanilla frosting
¼ teaspoons mint extract
1 drop green food color, if desired

Shiny Chocolate Glaze:
Reserved mint-chocolate chips
4 teaspoons butter or margarine
4 teaspoons corn syrup
1 to 2 teaspoons hot water


Heat oven to 350 degrees. Grease bottom only on 9-inch square pan. Make brownie batter as directed on box – except stir in pecans and 2/3 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.

Bake 36 to 41 minutes or until tooth pick inserted 2 inches from side of pan comes out almost clean. Cool completely.

In small bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.

In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 6 rows by 5 rows.

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