Thursday, March 18, 2010

Mint to Be

My friend Sylvia Joyce shared this recipe for chocolate mint brownies with me, and I thought it would be the perfect sweet finish for a Saint Patrick's Day lunch. This recipe is a Joyce family favorite. When I told 6-year-old Mary Ashley that our friend Rebecca Hatcher, Sylvia's daughter, wanted to serve these at her wedding, Mary Ashley said she wants them at her wedding too. She asked me to help her learn how to make them and has been carefully copying the recipe in a notebook -- quite an endeavor for a kindergartner! I think these mint chocolate brownies are now a Lester family favorite, too!

Chocolate Mint Brownies
3 (1-ounce) squares unsweetened chocolate
1/2 cup and 1 tablespoon margarine
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Combine 2 squares chocolate and margarine in a small saucepan over low heat. Stir until melted. Let stand 10 minutes. Beat eggs until blended and gradually add sugar, beating well. Combine flour, baking powder and salt and add to creamed mixture. Add chocolate and melted margarine. Stir in vanilla. Bake in a lightly greased and floured 13-x-9 inch pan at 350 degrees for 15 minutes. Cool 10 minutes. Spread with mint frosting. Combine 1 square chocolate and 1 tablespoon margarine. Melt over low heat and drizzle over frosting. Chill at least 1 hour. Cut into small squares. Store in refrigerator.

Mint Frosting
1/4 cup margarine, melted
2 tablespoons milk
2 cups sifted powdered sugar
1 1/2 teaspoons peppermint flavoring
Green or pink food coloring
Combine ingredients and beat until smooth, adding a little more milk if needed to thin the icing.

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