Smooth. If I had one word to describe these brownies that’s what it would be. Followed closely by best, as in BEST BROWNIES EVER!! Some of us (who shall remain nameless) are not even brownie fans, but these are the absolute exception.
Toward the end of my first pregnancy Mom flew out to help. She was willing to do anything, prepare and freeze casseroles, shop for baby supplies, I probably could’ve gotten her to paint the whole house hot pink…but all I could think about were these brownies. I hadn’t had them for years, and I couldn’t get them out of my mind. (Also could not drink enough limeade…yummmm, crazy pregnancy cravings.) She baked and I ate. Even after years of anticipation, they did not disappoint. Even better than I had remembered. How often does that happen?
Chocolate Mint Brownies
Yields 30 small (but satisfyingly rich) squares
Calorie estimate: 233/brownie
1/2 cup butter
1 cup sugar
1 t vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 25 – 30 minutes (watch closely, may take up to 45 minutes depending on oven, elevation, etc). A 9×9 pan works well for thick brownies.
1/2 cup butter
2 cup powdered sugar
1 T water
1 t mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
6 T butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.