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 You can just barely make out the 3 layers here. |
 Don't overbake. Bake just until set. |
 Spread mint frosting over brownie and allow to set thoroughly. It should be dry and not sticky when glaze is added. |
 If you make glaze and apply correctly it won't look like this thick frosting. I botched this batch and had to make more glaze to cover mint layer well. Despite that they were good. |
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A triple-layer treat consisting of a thin brownie, mint frosting and chocolate glaze. Popular for the holidays, Valentines day, or for coffee klatches or special teas. Make this several hours ahead or the night before event, to allow plenty of time for top two layers to to set up and dry before each appication (or they will blend together.)
Ingredients
- BROWNIE:
- ½ cup butter
- 2 one-ounce squares unsweetened baking chocolate
- 2 eggs
- 1 cup sugar
- 1/2 teaspoon peppermint extract
- ½ cup flour
- ½ cup chopped walnuts or pecans
- MINT FROSTING:
- 3 tablespoons butter
- 1 tablespoon milk
- 1 cup powdered sugar
- ½ teaspoon peppermint extract
- CHOCOLATE GLAZE:
- 1 one-ounce square unsweetened baking chocolate
- 1 tablespoon butter
Directions
- BROWNIE:
- Melt ½ cup butter and 2 squares baking chocolate together on LOW in microwave. Remove and cool.
- Preheat oven to 350 degrees F. Spray a 9" x 13" baking pan.
- In mixing bowl combine eggs and sugar and beat together well.
- Add peppermint extract, cooled melted chocolate/butter mixture, flour and nuts; mix well. Pour into prepare pan. Bake about 15 minutes until set. Remove from oven and cool on rack.
- MINT FROSTING:
- Melt butter on LOW in microwave. Add milk, powdered sugar and peppermint extract, beat well.
- Spread over cooled brownies to cover entire surface. Cool til frosting is firm and set.
- CHOCOLATE GLAZE:
- Melt chocolate square and butter together over very low heat; stir well. Drizzle over cooled frosting layer, titling to glaze entire surface. Cool thoroughly til glaze is completely set and no longer sticky.
- Cut lengthwise into thirds, then crosswise into ½" portions, giving a yield of 78 3" x ½" mint sticks. Figure 3 sticks per person for parties, or about 26 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 26 servings | |
| Calories 132 | |
| Calories from Fat 70 | 53% |
| Total Fat 8.07g | 10% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 44mg | 2% |
| Potassium 42mg | 1% |
| Total Carbs 15.31g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.35g | 8% |
| Protein 1.32g | 2% |
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