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  Mint iced brownies
 
Yield: 1 Servings
B
 
1/2 c Butter or margarine      1 c Sugar
2 Eggs      1 ts Vanilla
2 1-oz Squares unsweetened Chocolate      1/2 c Finely chopped pecans
1/2 c Flour -- sifted MINT LAYER      4 tb Butter or margarine
1 1/2 c Powdered sugar      3 tb Evaporated milk
1 ts Peppermint flavoring      1 sm Drop green coloring CHOCOLATE ICING
4 oz Semisweet chocolate      1 tb Butter or margarine
 BROWNIE LAYER: Cream soft butter with sugar. Add eggs one at a time and mix until creamy. Stir in vanilla and nuts. Gradually stir in flour; being careful not to overmix. In microwave melt chocolate 2-3 minutes in small glass measuring cup stirring after 1 1/2 minutes. Stir chocolate into batter evenly. Pour batter into greased 8-inch square casserole. Spread evenly. Cook 7-8 minutes on high rotating after 3 minutes. Allow to cool. MINT LAYER: Cream butter and sugar. Add milk and blend until creamy. Add flavoring and enough color to be light green. Carefully spread over cooled brownies evenly. Allow mint layer to "firm up" before adding chocolate layer. CHOCOLATE LAYER: Melt in glass measure cup for 2-3 minutes. Stir after 1 minute. Allow to cool and spread over firm mint layer. Spread carefully so mint and brownie layers are not disturbed. allow to stand several hours. Cut into squares to serve. I usually bake a 9 X 13 pan of brownies from a mix! Double the mint and chocolate icing recipes. This is a very popular brownie! Wonderful for St. Pat's and Christmas parties.... and just about anytime! Formatted by SALlie Kratz GENIE. Shared on alt. creative-cook and alt. creative-cooking by Judi M. Phelps. Internet: jphelps@shell. portal. com or juphelps@delphi. com Recipe By :

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