 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Paula Dean Recipe! Ingredients:
1 cup butter, softened |
2 cups sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 1/4 cups all-purpose flour |
3/4 cup unsweetened cocoa |
1/2 teaspoon baking powder |
1 (10 ounce) creme de menthe baking chips (recommended -- andes) |
creme de menthe thin candies, shaved |
1/2 cup butter, melted |
1/2 cup unsweetened cocoa |
2 cups powdered sugar |
2 tablespoons milk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 F.
2. Grease a 13x9 by 2 inch pan.
3. Using an electric mixer, combine the butter and sugar in a large mixing bowl; beat at medium speed until creamy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add vanilla, mixing well.
6. In separate bowl, combine the flour, cocoa, baking powder.
7. Gradually stir into butter mixture.
8. Fold in mint chips.
9. Spoon into greased pan.
10. Bake for 35 minute.
11. While brownies are baking prepare frosting.
12. Chocolate Frosting:
13. Place melted butter in large mixing bowl.
14. Add cocoa, stirring until smooth.
15. Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. if necessary add additional milk.
16. Remove Pan from oven and allow brownies to cool in pan on wire rack.
17. Spread with frosting.
18. Top with shaved mint thins.
|
|