Unleavened Chocolate Mint Cake Brownies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Coat bottom of an 8 inch square baking pan with cooking spray.
• Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
• Stir until smooth, and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Combine flour, soda, and salt in a bowl.
• Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
• Add mint mixture; beat well.
• Add flour mixture; beat at low speed just until blended.
• Pour batter into prepared pan.
• Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
• NOTE: Two large (1. 5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

Steps:

• For the brownies, preheat oven to 350°F.
• Cream butter and sugar.
• Beat in eggs.
• Add chocolate, flour, and nuts.
• Pour into a 9" x 13" greased pan and bake for 30 minutes.
• While brownies are baking, prepare the frosting by boiling milk, sugar, and butter for 30 seconds.
• Remove from burner and add chocolate chips.
• Beat and spread on hot brownies.

Steps:

• Preheat oven to 325 degrees and place a rack in the center of the oven.
• Lightly grease the bottom of an 8x8 inch square metal baking pan.
• Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
• Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
• Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
• Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
• STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.

Steps:

• Dip measuring cup into mix and level off; allow to come to room temperature.
• Heat oven to 350°F.
• Grease 9-inch square pan.
• In small saucepan over low heat,melt chocolate chips,stirring constantly.
• In a large bowl,combine mix,melted chocolate chips,nuts,vanilla and eggs at low speed just until blended.
• Spread evenly in greased pan.
• Bake at 350 F for 20-25 minutes or until set.
• Immediately arrange mints on top; return to oven an additional 5 minutes.
• Spread softened mints evenly over brownie surface.
• Cool completely;cut into bars.

Steps:

• Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
• In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
• In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
• Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.