Thursday, December 30, 2010

Mint Brownies

In returning home for Christmas I was so looking forward to doing some holiday baking and documenting my tasty adventures on this here blog.  It simply wasn't meant to be, however, as just a few days after arriving home my computer did not want to cooperate, the screen broke, and I was without it for three weeks.  This may have stopped the planned blogging, but not the baking.  Thankfully the oven didn't break too.

The first dessert I baked was this pan of mint brownies to satisfy my grandmother's chocolate craving.  "Forget See's!" she said as she finished the first brownie.  This along with my grandmother's prediction that I will become a "great baker" were two of the nicest compliments I've received since I've been busying myself in the kitchen. 

There really isn't much to this recipe; but, simplicity can be delicious.  Bake up your favorite brownie recipe (mine comes from the back of the can of Ghirardelli cocoa powder can), and after the pan comes out of the oven, just cover the top with Ande's mints (creme de menthe candies).  The heat on the brownies will help to melt the chocolates; swirl until covered, and place in fridge until top is hard.

Is there anything better than melted chocolate?

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