Mint Brownies

Every year, we make some kind of chocolate-mint cookie - some years it is chocolate mint pinwheels, some years it is brownies.  I made mint brownies this year - I made them last year too, but I messed them up by not waiting until they cooled to try to cut them.  It's definitely important to wait when the recipe says too - even if they do smell delicious and you're hungry!

The recipe for the brownies comes from the Better Homes and Gardens Cookies Cookies Cookies book, but we use our own recipe for the chocolate glaze.

Ingredients:

• Brownies
• 1/2 cup butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 3/4 cup flour
• 18 Andes creme de menthe thins
• Chocolate Glaze
• 2 tbsp. butter
• 2 ounces unsweetened chocolate
• 4 tbsp. hot milk
• 2 cups sifted powdered sugar
• dash of salt

Yield: 36 brownies

Chop the Andes candies into small pieces.

In a medium saucepan, melt the butter and unsweetened chocolate over low heat, stirring frequently.

Remove from heat.

Add the sugar, eggs, and vanilla.

Lightly beat until combined.

Stir in the flour.

Spread the batter into a greased 9x9x2-inch baking pan.

Sprinkle the chopped mint candies over the batter.

Bake at 350ºF for 27 minutes.  Cool in pan on a wire rack.

To make the chocolate glaze, melt the butter and chocolate over low heat.

Mix the hot milk with the powdered sugar in a medium bowl.  Add a dash of salt.

Pour in the chocolate mixture, stirring until smooth.

Spread the chocolate glaze over the brownies.  Allow the glaze to set for at least one hour.

Cut into bars and enjoy!