Ingredients Jump to Instructions ↓

  1. 1/2 c Butter or margarine

  2. 1 c Sugar

  3. 2 Eggs

  4. 1 t Vanilla

  5. 2 1-oz Squares unsweetened Chocolate

  6. 1/2 c Finely chopped pecans

  7. 1/2 c Flour -- sifted MINT LAYER

  8. 4 tb Butter or margarine

  9. 1 1/2 c Powdered sugar

  10. 3 tb Evaporated milk

  11. 1 t Peppermint flavoring

  12. 1 sm Drop green coloring CHOCOLATE ICING

  13. 4 oz Semisweet chocolate

  14. 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

  15. 2-3 minutes in small glass measuring cup, stirring after

  16. 1 1/2 minutes. Stir chocolate into batter evenly. Pour batter into greased 8-inch square casserole. Spread evenly. Cook

  17. 7-8 minutes on high, rotating after

  18. 3 minutes. Allow

Instructions Jump to Ingredients ↑

  1. 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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