Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
After Dinner Mint Brownies
6 ounces
unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
6 eggs
1 1/2 cups coarse chopped walnuts
1 cup softened butter
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
green food coloring
chocolate glaze
Preheat oven to 350ºF. 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. 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.
When brownies are cool, prepare mint butter-cream frosting: In large bowl, with
mixer at low speed, beat confectioners' 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. 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.
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.
