Fudge Mint Brownies
Yield
1 dozenPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
cocoa powder
|
|
| 16 | tablespoons |
margarine
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 15 | each |
chocolate mints
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
cocoa powder
|
|
| 2.4E+2 | ml |
margarine
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
| 15 | each |
chocolate mints
|
* |
Directions
Melt cocoa, margarine and 10 mints over low heat.
Beat eggs well.
Sift sugar into eggs along with flour and slat, beat until smooth.
Pour cocoa mixture and vanilla into flour, beat well.
Pour into a large greased pan.
Bake 20 to 25 minutes at 350℉ (180℃).
Remove from oven and place the remainder of the mints on top of the brownies.
Return to oven to melt mints, then spread evenly over the top of brownies.
Cut when cooled.
