After-Dinner Mint Brownies

Title:
After-Dinner Mint Brownies

Yield:
1 Servings

Categories:
Chocolate




Ingredients:





     6    Squares unsweetened


          -chocolate


 2 3/4 c  Sugar


     1 c  Dark corn syrup


     1 ts Vanilla


          Butter softened


     2 c  All-purpose flour


   1/4 ts Salt


     6    Eggs


 1 1/2 c  Walnuts; coarsely chopped


     2 c  Confectioner's sugar


     2 tb Milk


   1/4 ts Peppermint extract


          Green food coloring


          Chocolate Glaze






 1. Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy


 2-quart saucepan over low heat, heat unsweetened chocolate squares until


 melted and smooth, stirring frequently. 2. In large bowl, with mixer at low


 speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just


 until blended. Increase speed to high; beat until light and fluffy. Reduce


 speed to low; add flour, salt, and eggs; beat until well mixed, constantly


 scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes.


 At low speed, beat in melted chocolate until blended. With spoon, stir in


 walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick


 inserted in center comes out clean. Cool brownies in pan on wire rack.


 3.When brownies are cool, prepare mint butter-cream frosting: In large


 bowl, with mixer at low speed, beat confectionners' sugar, milk, peppermint


 extract, and 6 tablespoons butter until smooth. Stir in enough green food


 coloring to tint a pretty green. Evenly spread frosting over cooled


 brownies. Refrigerate while preparing Chocolate Glaze. 4. Prepare Chocolate


 Glaze; spread over frosting to completely cover top. Refrigerate until


 glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each


 strip crosswise into 15 bars. Makes 45. About 245 calories each.


 


 CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares


 unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter


 and 2 teaspoons dark corn syrup until chocolate melts and mixture is


 smooth, stirring frequently. Remove saucepan from heat; stir frequently


 until glaze cools slightly.