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Lilly's Mint Brownies

Alan "reasonably dangerous" Berman

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Lilly's Mint Brownies

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I don't really bake all that often, and when I do, I pretty much only bake one thing.  My mom's (Lilly's) mint brownies.  This is the only recipe I've ever asked my mom for, because when the need to bake arises, there's no point in baking anything else. ;)

Lilly's Mint Brownies
Lilly's Mint Brownies

BROWNIES - Mix in order, with electric Mixer:
1 cup sugar
1/2 cup butter (softened)
4 eggs (beaten)
1 cup flour
1/4 teaspoon salt
24oz chocolate syrup (1 bottle)
1 teaspoon vanilla extract

Pour into a 9" x 13" pan, bake at 350°F for about 30 minutes (or until done).
Note: Slightly underbaked is better than slightly overbaked.
Cool and refrigerate until cold.

MINT FROSTING - Mix with electric mixer:
2 cups powdered sugar
1/2 cup butter (softened)
2 teaspoons milk
1/2 teaspoon peppermint extract
a few drops of green food coloring

Spread on cold brownie loaf and refrigerate.

CHOCOLATE GLAZE -
1 cup semi-sweet chocolate chips
6 tablespoons butter

Melt and mix semi-sweet chocolate chips and butter.  Cool slightly and
spread over the cold mint-frosted brownie loaf.  Refrigerate and cut
into squares.  Serve chilled.

They're not healthy, they're not vegan, they're not ready in 15 minutes, but they're worth the effort.  Just figured I'd share the love.
  • I've also tried doing it with orange extract instead of mint... I wouldn't recommend it. It was suggested that a layer of marshmallow fluff might work pretty well though. Or you could make some sort of coffee flavored layer using Kahlua. Or maybe some sort of raspberry layer would probably be good too. I think the only issue would be picking something that'll solidify enough to hold the top chocolate layer in place.
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