Mint Brownies Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
BROWNIES
1/4 cup: Margarine,
1 cup: Sugar,
4 each: Eggs,
15 ounce: Can chocolate syrup, such as Hersheys
1 cup: Plus 1 tbsp. flour,
1/2 cup: Chopped nuts,
FROSTING
2 cup: Powdered sugar,
1/2 cup: Margarine,
2 tbsp: Milk,
1/2 tsp: Peppermint flavoring,
2: dr Or 3 of green food color,
1 cup: Chocolate chips,
1/4 cup: Margarine,
Directions:
SOURCE: Mennonite Country-Style Recipes & Kitchen Secrets by Esther
H. Shank, copyright 1987, ISBN #0-8361-3697-7. MM format by Ursula R.
Taylor who got this from Sherry Pinamonti in the Feb. 1996 cookbook
swap.
Brownies: Cream together margarine and sugar, Add eggs one at a
time, beating well after each addition. Add flour and mix and then
blend in nuts. Pour in a greased 11 x 15 pan. Bake at 350~ for 20 to
25 minutes. Cool.
Frosting: Beat together the powdered sugar, margarine, milk,
flavoring and food color - until smooth and creamy. Spread over
completely cooled brownies. Place in refrigerator or freezer to
chill.
Melt chocolate chips and margarine together. Spread over chilled
green frosting and store in refrigerator.
From: Ursulataylor To: Fiddlestyx (Nr)
Source from luhu.jp
H. Shank, copyright 1987, ISBN #0-8361-3697-7. MM format by Ursula R.
Taylor who got this from Sherry Pinamonti in the Feb. 1996 cookbook
swap.
Brownies: Cream together margarine and sugar, Add eggs one at a
time, beating well after each addition. Add flour and mix and then
blend in nuts. Pour in a greased 11 x 15 pan. Bake at 350~ for 20 to
25 minutes. Cool.
Frosting: Beat together the powdered sugar, margarine, milk,
flavoring and food color - until smooth and creamy. Spread over
completely cooled brownies. Place in refrigerator or freezer to
chill.
Melt chocolate chips and margarine together. Spread over chilled
green frosting and store in refrigerator.
From: Ursulataylor To: Fiddlestyx (Nr)
Source from luhu.jp