|Photo from Pixabay|
I'll start with a simple mint brownie recipe. Last spring we found the Winter Toll House baking morsels from Nestle's on clearance at Wal*Mart at a greatly reduced price. If memory serves they were maybe 39¢. These are simply a swirled dark chocolate and mint morsel. They work well in place of Andes mints in my Chocolate Mint Crisps that I always make at Christmas.
I recently found a couple more bags of these morsels in my pantry and was trying to think of a way to use them in a bar cookie. I recalled that my favorite brownie recipe calls for a cup of chocolate chips, which I often omit. Why not use a cup of winter morsels instead, I wondered? These turned out to be so delicious that the remaining morsels will go, one cup at a time, into brownies.
Here is the recipe, in case you're interested:
The brownie recipe is the best I’ve ever had. It came originally from my pastor’s wife, and I still want to give her credit for this great recipe even though I’ve changed a couple of things.
THE PASTOR’S WIFE’S BROWNIES
1 cup flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup canola oil
2 scant cups sugar (I used about 1 1/3 cup)
2 teaspoons vanilla
Sift together the flour, cocoa, baking powder and salt. Set aside. In a mixing bowl beat together the remaining ingredients. Sift in the flour mixture and stir it in thoroughly. (Here is where to add your 1 cup of winter morsels or chocolate chips if you like.) Scrape into a greased 13x9” pan. Bake at 350 for 25 minutes or just until done. Don’t overbake or you’ll lose the fudgy texture.
|Photo from Inside BruCrew Life|
I rolled the dough into balls because that is just my preference when baking cookies. Because of this, my cookies were rounder and less flat, but I'm sure they were no less delicious.
|My cookies -- blurry photo taken with the Kindle|
|They are rich, so I cut them very small.|
|Better view of the cocoa layer|
VANILLA BUTTERCREAM FROSTING
1 stick butter, softened
About 1 cup of marshmallow fluff or creme
1/2 cup confectioners' sugar
1/2 tsp. vanilla
Beat the softened butter with an electric mixer on medium speed till creamy. Beat in fluff until well blended. Beat in the sugar and vanilla. Increase the mixer speed to high and beat 3 to 4 minutes, till fluffy. Makes about a cup and a half of frosting.
Since both bars and frosting are rich, I thought this frosting layer didn't need to be overly thick. This was just right.
I will share just one more recipe since it's been on my mind (and my palate) lately. I've made this old favorite Chocolate Pudding for One several times as a meal (!) since having a wisdom tooth extracted last week.
|Photo from Taste of Home|
In the mood for chocolate? Give one of these delicious recipes a try.