Mint Chocolate Brownies.

My husband is a mint-chocolate lover, and this recipe is dedicated to him.

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
3/4 cup cocoa
2/3 cup plus 4 tbsp. shortening
2 cups sugar
4 eggs
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 FROSTING

1/2 lb. powdered sugar

1/4 tsp. peppermint extract

green or red food coloring

1/4 cup butter

1 tbsp. light Karo syrup

1/2 tsp. vanilla

dash of salt

1/2-1 tbsp. milk, if needed 

CHOCOLATE FROSTING:

1/2 lb. powdered sugar

1/3 cup unsweetened cocoa

1/8 tsp salt

1/8 tsp vanilla

4 tbsp. butter

5 tbsp. boiling water

1/2-1 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.

*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.