Mint Brownies

Prepare 1 box of brownie mix as directed, adding 1 extra egg to the mixture.  Bake brownies in a greased 9 x 13" pan according to directions.  

Prepare Mint Icing:

5 Tbsp. butter
Dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint or peppermint extract
1-2 drops green food coloring

Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing.  Remove from the freezer and carefully add a layer of chocolate icing or glaze.

Glaze:

1/4 c. butter
4 squares chocolate (or 1 3/4 c. semi-sweet chocolate chips)

Melt butter and chocolate in microwave about 30 seconds at a time, stirring in between.  Pour glaze over the mint layer and spread around.  Let set and then cut into squares.

...OR you can put a layer of chocolate icing on top, in place of the glaze.  Use the mint icing recipe, omitting the mint extract and food coloring and adding 1/3 c. cocoa powder.  

Texas Sheet Cake

This delicious dessert makes A LOT, so I sometimes half the recipe for our family, using my small cookie sheet.

2 c. sugar
2 c. flour
1/2 tsp. salt

Mix above ingredients in a large bowl.

2 cubes butter (1 c.)
1 c. water
4 TB cocoa powder
1/2 c. sour cream
2 eggs
1 tsp. baking soda

In a heavy pan, bring butter, water, and cocoa to a boil.  Remove from heat and pour immediately into dry ingredients.  Stir.  Mix in sour cream, eggs, and baking soda.  Bake on a greased cookie sheet for 25 min at 350 degrees, or until center of cake springs back when touched and edges are barely starting to separate from pan.  Frost while warm.

Frosting:

1 box (4-5 c.) powdered sugar--It should be a thinner frosting, but I always have to add extra powdered sugar, or it's TOO runny
2 cubes butter (1 c.)
1 c. chopped nuts (optional)
1 tsp. vanilla
6 TB milk
4 TB cocoa

Boil milk, butter, and cocoa.  Stir in nuts, powdered sugar, and vanilla until smooth.  Spread over warm cake.

My Favorite Brownies

I like to add my own touch to these brownies, although they're good enough to stand on their own! I spread half the mixture on the bottom of the pan, and then spread some of Natalie's caramel topping recipe on top of that. Then I top it off with the rest of the brownie mixture and bake until a toothpick inserted into the brownies comes out clean.

Brownies:

2 eggs
¾ c. sugar
1 tsp. vanilla
½ c. butter, melted
¾ c. powdered cocoa
2/3 c. flour
¼ tsp. baking powder
¼ tsp. salt
1 c. chocolate chips
½ c. chopped nuts (optional)

Preheat oven to 350 degrees. Using a spoon, mix eggs with sugar and vanilla; add butter. Add cocoa, flour, baking powder, and salt. Add chocolate chips. Stir in nuts. Spread into a greased 8” or 9” square pan. Bake 20-30 min. For extra chewy brownies, use 8” pan and less baking time. Makes 16-20 brownies.

Caramel Topping:

• 1/2 c. butter
• 1/2 c. brown sugar
• 2 TB. light Karo syrup

Heat butter, brown sugar, and Karo syrup over medium heat, stirring constantly. Boil to firm ball stage (about 10 min.) Perform the "cold water test" and place a small spoonful of boiling caramel in COLD water. It is finished if you can form it into a ball and have it hold its shape after the "cold water test." It should still be easily pliable, but NOT really soft/runny. Remove from heat and stir in 1/2 can sweetened condensed milk.