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Rating: 4.2/5 (9 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 45 - Change
Nutritional Facts
Servings Per Recipe: 45

Amount Per Serving
Calories 167
% Daily Value**
Total Fat 5g
8%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 36mg
12%
Sodium 31mg
1%
Total Carbohydrate 29g
10%
Dietary Fiber 1g
4%
Sugars 17g
Protein 3g
Vitamin A  1%Vitamin C  0%
Calcium  1%Iron  7%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

After-Dinner Mint Brownies

Recipe Tags: Brownie Recipes

Date Added: March 11, 2014

Ingredients:

2 3/4 Cups Sugar
1 Teaspoon Vanilla
2 Cups All-Purpose Flour
2 Cups Confectionery Sugar
1/4 Teaspoon Salt coarse
6 Eggs beaten
1 1/2 Cups Walnuts coarsely chopped
6 Unsweetened Chocolate
1 Cup Dark Corn Syrup
1/4 Teaspoon Peppermint Extract
2 Tablespoons Milk
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Directions:

1. 1. Preheat oven to 350F. 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.

2. 2. 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.

3. 3.When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectionners' 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. 4. 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.
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.

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Dietary Notes:
This recipe is low-sodium with 31.09mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Corn, Walnuts, Natural Sweeteners allergies.
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