Mint brownies a Christmas favorite
When it's close to Christmas and you need a sweet that is quick to make, but will be enjoyed by all, try these brownies topped with a peppermint glaze and a drizzle of melted chocolate. This recipe comes from a new book, Christmas Entertaining, by Barbara myers (New York: Rawson, Wade. $13.95). Chocolate Mint STicks 2 eggs 1 cup sugar 1/4 teaspoon salt 1/2 cup butter 1 square (1 ounce) unsweetened chocolate 6 tablespoons unsifted flour 1/2 cup pecans, chopped 3/4 teaspoon peppermint extract, or 1/2 teaspoon vanilla extract
Peppermint Glaze, recipe follows Melted Chocolate, recipe follows
Beat eggs with sugar and salt until fluffy. Melt butter and chocolate together in small saucepan or double boiler over low heat; blend into sugar mixture. Stir in flour, pecans, and peppermint extract. Blend well, but do not beat.
Spread batter in a greased 9 by 9 by 2-inch baking pan. Bake in preheated 350 degrees F. oven for 18 to 20 minutes. Test with cake tester. Cool in pan on wire rack.
Spread Peppermint Glaze evenly over top. When glaze is set, drizzle melted chocolate over top in swirls to cover lightly. Refrigerate briefly to harden the toppings, then cut into bite-size strips. Makes about 3 dozen strips. Peppermint Glaze 1 1/2 tablespoons butter 2 tablespoons light cream 1 1/2 cup confectioners' sugar 1 1/2 teaspoon peppermint extract TIn small saucepan, melt butter in cream. Remove from heat and blend in sugar and extract. Melted Chocolate
Melt 1 square (1 ounce) unsweetened chocolate with 1 teaspoon butter. Use while hot and thin.