Recipe of the week: Mint Brownies

Mmmmm... these are soooo good! I can brag on these, because they are not my recipe. A big thank you goes out to my friend Crystal for this brownie recipe! These are my flagship, premium, signature, best-ever dessert that I make when I want to impress friends and family. Maybe it's because of all that butter? Hmmm.... butter, of course, makes them taste the best, but you could use a substitute as well! My family regularly requests these for get togethers. I hope your family loves them too!

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies

Boil together in a heavy saucepan:
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (I put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing

3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract
1 ½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze

1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)

Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.

Store covered in the refrigerator. These also freeze well. I hope you'll be able to taste why these are the best! Mmmmm, enjoy!


Want more recipes? Check out the Dixie Coupon Chicks 'Sweet Tooth Saturday' posts here and here. Also, Tight Wad in Utah specializes in showing recipes that match up with current sales items! She has a lot of fun recipes. Also, How I Cook- oh my goodness! All her unique dishes look so yummy! I also love her creative idea for making Dannon yogurt pops!