This particular recipe was given to me by my college roommate, Casey, and is a favorite. Fudgy - but not TOO fudgy. The perfect brownies. The perfect treat to bring to a festive gathering. A definite crowd pleaser.
CASEY'S MINT CHOCOLATE BROWNIES*Brownies pictured below were made in a jelly roll pan. I was experimenting with making thinner brownies. They were still yummy, but this recipe is much better when cooked in a 9x13 dish.
3/4 cup cocoa
2/3 cup plus 4 tbsp. shortening
2 cups sugar
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1 tsp. salt
Melt cocoa and shortening in a bowl. (You can microwave or melt on the stovetop.) Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in 9x13" cake pan. Bake at 350° for 30 minutes. Let cool completely.
MINT FROSTING1/2 lb. powdered sugar1/4 tsp. peppermint extractgreen or red food coloring1/4 cup butter1 tbsp. light Karo syrup1/2 tsp. vanilladash of salt1/2-1 tbsp. milk, if needed
1/2 lb. powdered sugar1/3 cup unsweetened cocoa1/8 tsp salt1/8 tsp vanilla4 tbsp. butter5 tbsp. boiling water1/2-1 tbsp. milk, if needed
Mix the ingredients for each frosting. Frost brownies first with mint frosting. Put into fridge for 10 minutes. Frost with chocolate frosting. Cut & enjoy.