Happiness and Chocolate Abound

For the . . . um, three of you who wanted the Andes Brownies recipe, I successfully procured it tonight, thanks to Kim who brought them to the party. Now all I need is someone to have an event where I can justify making a whole pan of these (but please - a party with only a few people so I can bring back at least half of them).

Mint Brownies

3/4 c flour

1/4 t baking soda

1/4 t salt

2 c semisweet chocolate chips

1 t vanilla

1/3 c butter

2/3 c sugar

2 T water

2 eggs

2 pkg Andes mints

1. Preheat oven to 325 degrees. Grease a 9 inch square pan.

2. In a small bowl, stir together flour, baking soda, and salt.

3. In a large bowl, combine chocolate chips and vanilla.

4. In a saucepan, combine butter, sugar, and water. Bring this mixture just to a boil. Pour hot mixture over chips and stir. Add eggs one at a time, mixing well after each addition. Stir in the flour mixture. Fold in nuts at this time, if desired. Pour 1/2 the batter into the pan, put down a layer of the mints, and then top with the remaining batter, spreading evenly.

5. Bake for 25-30 minutes, or until slightly firm to touch. Cool completely before frosting or cutting.

Chocolate Frosting

3 squares of unsweetened chocolate

3 T butter

3 c powdered sugar

1/4 t salt

1/2 c half & half

1 t vanilla

Melt chocolate and butter in microwave. Put the powdered sugar in a mixer bowl and pour the melted chocolate and butter on top. Add half & half, salt and vanilla. Beat with wire beater until creamy. Chill for better consistency before spreading.

Yum, yum, yum. I gained five pounds just looking at this recipe. Thanks for sharing the goodness, Kim!