U.s. Mints

Categories: Cookies | Brownies

Serves: 24 Servings

Ingredients:

----------------------------------BROWNIES----------------------------------
1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate
- finely chopped
1/2 c Unsalted butter
- cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant expresso powder
1/2 ts White creme de menthe
3 Extra-large eggs
- room temperature
3/4 c Sugar; PLUS:
2 tb Sugar

Instructions:
-----------------------------------GLAZE-----------------------------------
6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate
- finely chopped
5 tb Unsalted butter
- cut into pieces

FOR THE BROWNIES: Position the rack in lowest third of oven and preheat to
350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides.
Fold 18x12-inch piece in half crosswise. Line pan with foil, allowing foil
to extend over two sides. Butter foil. Melt both chocolates and butter in
heavy medium saucepan over very low heat, stirring until smooth. Cool. Sift
flour and salt into small bowl. Mix cream, espresso powder and creme de
menthe in small cup. Using electric mixer, beat eggs and sugar in large
bowl until frothy. Fold in coffee mixture and then melted chocolate. Fold
in dry ingredients. Spread batter evenly in prepared pan. Bake until
toothpick inserted in center comes out with some moist crumbs still
attached, about 25 minutes (surface may crack). Gently press down on any
raised surfaces to flatten slightly. Cool 30 minutes on rack. FOR GLAZE:
Melt both chocolates and butter in heavy small saucepan over low heat,
stirring until smooth. Let stand until cool enough to spread. Spread glaze
over brownies. Let stand 4 hours at room temperature. Lift brownies from
pan using foil sides. Cut into squares. (Can be prepared 1 day ahead.
Store in airtight container.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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