Recipe: Chocolate Mint Brownies

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My mom makes KILLER Mint Brownies every Christmas. She has as long as I can remember. And as long as she is in the room, I can make them too. The problem is this: My mom's recipes are always in terms of "Palm fulls."

"Oh, you take a bout a palm of baking powder, and half a palm of salt, and a few cups of flour..."

Now, this method might actually generally work for Erika, as she has inherited some lovely, feminine hands, with palms roughly the same size as my mother's. I thought the best way to show you my predicament was with a drawing:

Think about what I like to call a "Monkey Palm," topped with Elton John's fingers. Trust me, the resemblance is uncanny.

Now, you can understand how the last time I used her pancake recipe, I ended up with little baking powder flavored mountains on my griddle.

So here, I do not have my mom's famous brownies. But I DO have an awesome brownie recipe nonetheless. I hope you get a chance to try them this holiday season.

BeBookBound's Chocolate Mint Brownies

• Melt 2 sticks Butter and 4-1oz. Squares of Baking Chocolate together. (You CAN use the cocoa substitution on the box and they turn out just fine)
• Whip 4 eggs til frothy and add 2 cups of sugar. Beat for 5 minutes- it will be gorgeous, light yellow fluffiness :)
• While beating egg/sugar mix on medium, slowly pour in your butter/chocolate mixture. Add a tsp of vanilla, and fold in a cup of flour.
• pour into a greased 9X13 pan and bake for about 25 minutes at 375, or until a toothpick comes out clean.
• COOL
• Beat 3C Powdered Sugar with a stick of butter, and 1 1/2 tsp. of mint extract, and about 6 drops of green food coloring. Add milk in SMALL increments until you reach desired consistency.Now top your cooled brownies with this.
• Melt 1/2 stick of butter with 1C of Chocolate Chips until it's beautiful and silky. Glob it on top, and then spread it on the brownies. Let it sit for a while to firm up, and ENJOY! :)

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