We have lots of food quirks in our family. Between the nut-less fudge, my aversion to chocolate, we also have someone who wants white frosting on brownies. Like I said, we are strange.
I normally do not frost my brownies; I like them as they come out of the oven. G is my brownie frosting fan. Since he was a little guy, he has loved frosted brownies. I have come up with a compromise. He gets frosted brownies, but I get peppermint extract in the frosting and we scatter peppermint M&M’s over the top. But you don’t have to compromise. These are fun to play with and vanilla extract works just fine with mini M&M’s as well.
I only make the peppermint kind near Christmas, because someone celebrates their birthday the week before the holiday.
The recipe I use is from my trusted Betty Crocker cookbook. There really aren’t many more ingredients in “just from scratch” brownies than there are from boxed brownie mixes. I am certainly no purist. Sometimes boxed brownies are perfect. I can be a lazy butt if the helpers are in a big hurry. And, yes, I always have several boxes of Betty Crocker or Pillsbury brownie mixes in the pantry at the cabin in case the Gkids want to bake all by themselves.
Preheat oven to 350 degrees.
Melt together over hot water or in microwave:
2 squares unsweetened chocolate (2 ounces)
1/3 cup Crisco
Beat in:
1 cup sugar
2 eggs
Sift together and stir in:
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Spread in a well greased 8 inch square pan. Bake until top has a dull crust, approximately 30 minutes. You can double the recipe and bake in a 9 by 13 inch pan. Cool and then frost with the recipe from the Chocolate and Green cookies. I don’t add food coloring for G. He wants brownies with white frosting.
*From the Recipe Box:
I do not like an overly done brownie. I don’t want them raw, but I’d rather that than a crispy edge.
This is the same recipe my mom and my grandma used. Why tempt fate?
and remember: Happy birthday to you, happy birthday to you, happy birthday dear Greg, happy birthday to you. Big kiss, Lynn
From the Recipe Box 