Friday, December 11, 2009

Mint Fudge Brownies

These are so rich and horribly delicious, I can only justify making them once a year.  This is a plan-ahead recipe as it has to cool and chill twice.  I've made it with freshly milled spelt flour instead of all-purpose and rapadura instead of sugar in the cake layer and my family didn't notice the difference.  It could be because they're already used to the taste and texture of those ingredients, but it can be done. :)

Mint Fudge Brownies
Cake Layer
1 C flour
1 C sugar
1/2 C butter, softened
4 eggs
1 1/2 C (16 oz.) chocolate syrup

Heat oven to 350 degrees.  Grease 13x9x2-in. pan.  In large bowl, combine flour, sugar, butter, eggs, & syrup; beat until smooth.  Pour into prepared pan, bake 25-30 minutes or until top springs back when lightly touched.  Cool completely in pan.  Spread mint cream center on cake; cover & chill.  Pour chocolate topping over chilled dessert. Cover.  Chill at least 1 hour before serving.

Mint Cream Center
2 C powdered sugar
1/2 C butter
1 Tablespoon water
3/4 teaspoon mint extract
3 drops green food color (Which I DON'T do.  No artificial substances in my food, thankyouverymuch.)

In a small bowl, combine all ingredients; beat until smooth.

Chocolate Topping
6 Tablespoons butter
1 C chocolate chips

In a small saucepan over very low heat, melt butter & chocolate chips.  Remove from heat.  Stir until smooth.

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