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Holiday Mint Stick Brownies
From Debbie Robbins
2 squares Baker’s Chocolate
½ cup butter
2 eggs, well beaten
1 cup sugar
¼ teaspoon peppermint extract
½ cup all-purpose flour
1⁄8 teaspoon salt
½ cup chopped nuts (I prefer walnuts)
Mint Frosting (see below)
Glaze Topping (see below)
Mint Frosting
2 Tablespoons butter, softened
1 cup sifted powdered sugar
1 Tablespoon heavy cream
½ teaspoon peppermint extract
A few drops of green food coloring (festive for a Christmas party; change to blue if you are having a Hanukkah party!)
Glaze Topping
1 square Baker’s Chocolate
1 Tablespoon butter, softened
Preheat the oven to 350 degrees. Butter a 9-inch square pan.
In a small saucepan over medium heat, melt the chocolate and butter together. Cool completely. Add the beaten eggs, sugar, peppermint extract, flour, salt and nuts. Pour the batter into the prepared pan and bake for 20 to 25 minutes. Cool the brownies completely.
When the brownies are cool, frost them with a double layer of Mint Frosting. Drizzle the Glaze Topping over the frosting, and carefully tilt the pan back and forth so that it covers the surface (or very carefully spread with a rubber spatula). Refrigerate the brownies until the glaze sets, about 30 minutes. Cut and display on a pretty holiday platter. Note: This recipe can be doubled for a 9-by-13-inch pan.
Mint Frosting: Beat all of the ingredients together using a stand or hand-held mixer. Refrigerate while you make the glaze.
Glaze Topping: In a small saucepan over medium heat, melt the butter and chocolate together. Stir to combine.
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