Emma's Favorite Southern Mint Brownies

Whenever we have a family soirée during the summer months, Emma invariably spearheads the campaign requesting either one of two things from moi; Barefoot Contessa's guacamole or...my famous Southern Mint Brownies. Dare to show up with both and you could quite possibly spend the evening being fanned with palm fronds and hand fed peeled grapes in appreciation for your greatness.


4 large eggs
2 cups sugar
1 cup all-purpose flour
1 cup cocoa
1 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Mint Cream Frosting
3 (1-ounce) squares unsweetened chocolate
3 tablespoons butter

Beat eggs lightly with a wire whisk in a large mixing bowl. Add sugar, and stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in melted butter and flavorings. Pour into a greased 15x10x1 inch jelly roll pan; bake at 350 degrees for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Spread Mint Cream Frosting over brownie layer; freeze 15 minutes. Melt chocolate squares and 3 tablespoons butter in heavy saucepan over low heat, stirring constantly until melted. Spread over frosting using a pastry brush. Refrigerate until firm; cut into squares. Store in refrigerator. Yield: 2 dozen

Mint Cream Frosting:
1/4 cup butter, softened
2 3/4 cups sifted powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon peppermint extract 3 to 4 drops green food coloring

Beat butter at medium speed with an electric mixer; gradually mix in the sugar, beating after each addition. Add milk; beat until spreading consistency. Stir in peppermint extract and food coloring. Yield: about 2 cups.

Disclaimer: If ya plan on fitting into any of the loot you may have ordered from yesterday's Calypso post, I would advise using above recipe with extreme caution, for they are highly addictive...