I needed a dessert to take to this month’s Ladies’ Luncheon and wanted to do something different. Not having much of a sweet tooth, I decided to make something combining my two favorite “sweet” flavors: dark chocolate and mint. (I used to count the days until the Girl Scout Cookie drive rolled around again so I could get my annual fix of the their chocolate mint cookies).  These are what I came up with, and they satisfy that flavor craving.

BROWNIES:

4 eggs
1 1/4 cups sugar
1 stick of butter, melted
1 tsp vanilla extract
2 tsp mint extracxt
1 1/3 cups flour
2/3 cups Hershey’s Dark Chocolate Cocoa
1 tsp baking powder
1/2 tsp salt
1 12 oz. pkg. Hershey’s mint chocolate chips

• Preheat oven to 350. Cut a piece of parchment paper to fit the narrow width of a 13 x 9 x 2 inch baking pan, and make it long enough for there to be several inches hanging over each of the long ends. You’ll use these as a handle to remove the finished brownies from the pan.
• Beat eggs until foamy. Slowly add sugar. Blend in melted butter. Add vanilla and mint extracts. Beat for several minutes until smooth and frothy.
• Stir together dry ingredients. Sift into the egg mixture. Mix on medium for two minutes until shiny and smooth. You may need to use a spatula to scrape down the sides of the bowl while doing this.
• Stir in mint choclate chips.
• Bake at 350 for 25 to 30 minutes or until edges of the brownies pull away from the sides of the pan. Let cool completely on a wire rack.
• When completely cool, lift carefully from the pan using the parchment “handles” and place onto a cutting surface. Using a sharp roller style pizza cutter (best) or really sharp knife (2nd choice) cut lengthwise into 4 sections, and then crosswise into 8 sections.

WHITE CHOCOLATE GLAZE

2/3 cups white chocolate chips
1 tsp Crisco shortening

• Put the chips and Crisco in a microwave safe measuring cup and nuke on high for 30 seconds.  Stir. Repeat for additional 15 second intervals stirring after each, until chips are melted and the glaze is smooth.
• Pour into a sandwich size zip lock bag, twist the bag until the glaze is forced into one corner of the bag and, using scissors, make a really tiny snip in that corner.
• Slowly drizzle glaze back and forth over the brownies first one direction, and then the other, to make a criss cross pattern. Put the brownies in the fridge for at least 10 minutes to completely set the glaze.

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