Fannie May Mint Fudge BrowniesFrom momofsixil 7 years ago
- FOR BROWNIES: shopping list
- 1/2 cup granulated sugar shopping list
- 2 tablespoons butter or margarine shopping list
- 2 tablespoons water shopping list
- 2 cups semi sweet chocolate chips shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla shopping list
- 2/3 cup all-purpose flour shopping list
- 1/4 teaspoon baking soda shopping list
- 1/2 chopped nuts, if desired shopping list
- FOR mint LAYER: shopping list
- 1/2 cup (1 stick) butter or margarine, softened shopping list
- 2 cups sifted confectioner's sugar shopping list
- 2 tablespoons milk shopping list
- 1 teaspoon mint extract shopping list
- 2 to 3 drops green food coloring shopping list
- FOR TOP chocolate LAYER: shopping list
- 6 tablespoons butter or margarine shopping list
- 1 cup semi-sweet chocolate chips shopping list
How to make it
- Preheat oven to 350 degrees.
- Prepare 9 x 13-inch pan by spraying with nonstick cooking spray.
- In large saucepan, cook 1/2 cup granulated sugar, 2 tablespoons butter, and 2 tablespoons water, stirring over medium-low heat until mixture comes to a boil.
- Remove from heat.
- Stir in 2 cups semisweet chocolate chips until melted and creamy.
- Add the 2 eggs and 1 teaspoon vanilla and stir until smooth.
- Combine flour and baking soda in mixing bowl.
- Add flour mixture to chocolate mixture and stir until well-blended.
- Pour into prepared pan.
- Bake for approximately 25 minutes or until set and done.
- Remove from oven and let cool completely.
- MINT LAYER:
- While brownies are cooling, prepare mint creme layer.
- In large mixing bowl, beat 1 stick margarine, 2 cups confectioner's sugar, 2 tablespoons milk, mint extract, and green food coloring with electric mixer until creamy and smooth.
- Spread mint creme over cooled brownies in pan.
- Refrigerate until set while making top chocolate layer.
- TOP CHOCOLATE LAYER:
- In small saucepan over low heat, melt the 6 tablespoons margarine and 1 cup semisweet chocolate chips, stirring until melted and smooth.
- Spread evenly over refrigerated mint creme layer with rubber scraper or spatula.
- Let cool at room temperature before cutting.
The Cookmomofsixil Davis, IL
The Rating7 people
yea! This looks good. I just don't have the energy to make it tonight. It looks like a keeper.mcboo in loved it
Oh my, I don't think life can get any better. This recipe looks amazingly good and I know I'm gonna like it ;) Thanks for sharing a great 5 fork recipe.laadeedaa in loved it
THESE WILL MAKE MY HEART PUMP PURPLE PEANUTBUTTER.
YUM-YUM. THANK YOU!!
MEnutmeg01 in BEAUFORT loved it
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