2015 Recipes-Merry Minty Brownies

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Merry Minty Brownies[/title][fusion_text]Week of December 21st-25th 2015

–Thanks Pat Schilling

Brownie Mix-

  • 2 sticks butter

  • 1 cup semi-sweet chocolate chips

  • 1 cup packed brown sugar

  • 1 cup sugar

  • 4 large eggs

  • 1 teaspoon pure vanilla

  • 1 cup flour

 Buttercream Frosting –

  • 4 ounces cream cheese softened

  • 1 stick butter

  • 2 Tablespoons green crème de menthe liqueur

  • 2 cups powder sugar

Butter 9×13 glass pan and line with parchment and up sides. Butter paper. Melt chocolate and butter. Add sugars and eggs and whisk together. Add vanilla and flour – whisk. Put in pan. Bake at 350 degrees about 25-30 minutes, until toothpick in center comes out somewhat clean. Cool completely.

Frosting – mix cream cheese and butter in stand mixer. Beat until smooth. Add liqueur and beat until combined. Gradually add powder sugar and beat until smooth and fluffy. Spread frosting and refrigerate until firm. Use parchment paper to remove the brownies from baking dish. Cut into bars.

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