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Monday, December 7, 2009

Pick your Poison

I thought I'd share two brownie recipes. The first is BYU Mint Brownies. I found this recipe years ago on line at BYU/Magazine. It is very good. The second is a recipe I haven't tried yet but would like to, my problem is I need a crowd to help share the calories. I found it in the BYU magazine, summer 2007. Its called Old-Fashioned Buttermilk Fudge Brownies. It is by Erin Renouf Mylroie (BA '95). There is an article about her in the magazine. Many of her recipes are national prize winners. She has won a trip to Disney World and appeared on the Rachael Ray television show. Her recipe seems simple enough and worth a try.

BYU Mint Brownies
Makes one 9x13 pan of brownies
1 C butter
1/2 C cocoa
2 Tbsp. honey
2 C sugar
1 3/4 C flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 C chopped walnuts
12 oz. chocolate icing
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 extract
1-2 drops green food coloring
1. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9x13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: 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.
3. Spread mint icing over brownie3s. 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.
Old-Fashioned Buttermilk Fudge Brownies
by Erin Renouf Mylroie
3/4 cup butter
4 ounces good quality unsweetened chocolate (she uses Baker's in the orange box.)
2 cups sugar
3 eggs
1 tablespoon vanilla
1/2 cup buttermilk
1 1/2 cups flour, plus 2 tablespoons flour, divided
1 1/2 cups semisweet chocolate chips
2 tablespoons powdered sugar
1. Preheat oven to 350 degrees.
2. In a large microwaveable bowl, combine butter and chocolate. Melt butter and chocolate in mictrowave on high at 1-minute intervals, stirring in between. Do not let mixture sizzle. When mixture is completely melted and smooth, immediately stir in sugar; continue stirring until smooth. Add eggs, one at a time. Stir in vanilla and buttermilk. Add 1 1/2 cups flour.
3. Toss chocolate chips with remaining 2 tablespoons flour in a small bowl; add to batter.
4. Pour into greased 9x13 baking dish and bake for 28-33 minutes, or until toothpicki inserted into center has just a few fudgy crumbs. Let cool for 30 minutes. Dust with powdered sugar.

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