from the Kitchen of Katie Hughes
THIS IS ENOUGH TO MAKE IN A LARGE JELLY ROLL PAN. SO ROUGHLY 48 MEDIUM-SIZED BROWNIES. YOU CAN ALWAYS CUT THEM SMALLER (OR LARGER) IF NEEDED. IF YOU JUST WANT A 9 X 12 PAN, THEN HALF THE RECIPE AND YOU’RE GOOD TO GO.
PREPARE TWO BOXES OF YOUR FAVORITE STORE-BOUGHT BROWNIE MIX ACCORDING TO DIRECTIONS (I USE DUNCAN HEINZ OR BETTY CROCKER—WHATEVER IS CHEAPEST). POUR INTO JELLY ROLL PAN (OR LARGE COOKIE SHEET WITH SIDES) AND COOK FOR ABOUT 20-24 MINUTES. (DEPENDS ON YOUR OVEN) PUT TOOTHPICK IN TO BE SURE IT’S COOKED THROUGH. DO YOUR VERY BEST NOT TO OVERCOOK—THESE WOULD BE BETTER UNDERCOOKED THAN OVERCOOKED. ALLOW TO COOL. PREPARE FROSTING.
MINT FROSTING:
8 T. BUTTER (1 CUBE)
4 T. EVAPORATED MILK
4 CUPS POWDERED SUGAR
1 TSP. PEPPERMINT EXTRACT
FEW DROPS OF GREEN (OR PINK) FOOD COLORING
MIX INGREDIENTS AND SPREAD ON TOP OF BROWNIES. DON’T WORRY IF YOU GET CHUNKS OF THE TOP SHELL OF THE BROWNIES—IT WILL ALL BE COVERED UP! THEN REFRIGERATE FOR ABOUT AN HOUR FOR THE FROSTING TO SET.
CHOCOLATE GLAZE FROSTING:
12 T. BUTTER (1 ½ CUBE OF BUTTER)
2 CUPS (1 BAG) SEMI SWEET CHOCOLATE CHIPS
4 TSP. VANILLA
COMBINE BUTTER AND CHOCOLATE CHIPS ON STOVE AND WARM OVER MEDIUM HEAT. STIR OCCASIONALLY SO IT DOESN’T BURN. WHEN INGREDIENTS ARE COMBINED, ADD VANILLA AND BLEND THOROUGHLY. POUR OVER PINK OR GREEN FROSTING AND SPREAD BY TIPPING PAN; REFRIGERATE. BRING OUT ABOUT ½-1 HOUR BEFORE SERVING. CUT WHILE COLD WITH A SHARP KNIFE FOR EVEN CUTTING.
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