I forgot to mention in my earlier review that I omitted the pecans, too. I didn't think nuts would work well with the mint. These brownies were perfect without the nuts and with the slight modifications mentioned in my previous review. Yum!
1 cup flour 1/2 cup butter or margarine, softened 1/2 tsp. salt 4 eggs 1 tsp. vanilla extract 16 oz. can chocolate-syrup 1 cup sugar FILLING: 2 cups powdered sugar 1/2 cup butter or margarine, softened 1 Tbs. water 1/2 tsp. peppermint extract 3 drops green food coloring TOPPING: 10 oz. pkg. mint
2 oz. semisweet chocolate 1/3 cup butter or margarine 1 cup sugar 2 eggs 1 tsp. vanilla 3/4 cup flour 1/4 tsp. salt 1/2 cup chopped pistachios or pecans 8-3/4 oz. pkg. chocolate mint patties, unwrapped (26 mints) 2 Tbs. chopped pistachios or pecans Combine chocolate and butter in a heavy saucepan;
This recipe was originally in a cookbook from Star Valley Wyoming in the 1970's and I converted it to suit my own tastes. I used to take these brownies to any bake sales we had, and was always asked for the recipe. I guess I gave it out too much because at one bake sale, to raise money for new