Today's recipe is one that I have wanted to make for quite some time. I even went as far as to print it out, not just pin it. But alas it has yet to be made...until today! My print out actual has April 2013 on it, yikes!
I got this recipe from one of my favorite scrapbookers Becky Higgins. I searched her site www.beckyhiggins.com for the link to the original post, got sucked in like I do and spent to much time looking through her blog. I ended up not being able to find the link. So when you have a few minutes, hop on over and see what she is up to, it's an awesome read and you won't be disappointed!
Mint Brownies
~ 2 cups butter
~ 3/4 cup cocoa
~ 2 1/4 cups sugar
~ 6 eggs
~ 2 cups flour
~ 1/8 tsp. salt
~ 2 tsp. vanilla
Directions
Combine the top 4 ingredients and mix well. Next add the last 3 to the mixture. Bake this brownie layer at 350 for 15 min. in a texas sheet cake pan or for 8-10 min. longer in two 9x13 pans. Cool completely.
Mint Frosting
~ 4 cups powdered sugar
~ 1/2 cup butter
~ 5 Tbsp. milk
~ food coloring
~ 2 tsp. mint or peppermint extract
~ 1 bag semi-sweet chocolate chips (these will be melted for the top)
Directions
Mix all frosting ingredients, except choc. chips. Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.
I ended up baking my brownie mixture in a texas sheet cake pan for 21 min. After 15 it was still soupy in the middle. This smelled so wonderful while it was cooking! I also know that there is a fine line when heating chocolate chips in the microwave. Unfortunately I crossed that line, so my chocolate didn't spread smoothly on the frosting, but it still tastes AMAZING!
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