Moist and Minty Brownies

Submitted by: Grace Willing

Makes: 9-in. square pan

• 1-1/4 c. whole wheat flour
• 1/2 t. baking soda
• 1/4 t. salt
• 3/4 c. sugar
• 1 stick butter
• 2 T. water
• 1-1/2 c. (9 oz) Nestle's Toll House semi-sweet chocolate morsels, divided
• 1/2 t. peppermint extract
• 1/2 t. vanilla extract

Combine flour, baking soda, and salt in a small bowl. Combine sugar, butter, and water in a medium saucepan. Bring just to a boil over medium heat, stirring constantly; remove from heat. (Or, combine granulated sugar, butter, and water in medium microwave-safe bowl. Microwave on high (100%) power for three minutes, stirring halfway through cooking time. Stir until smooth.)

Add one cup chocolate morsels, peppermint extract, and vanilla extract; stir until smooth. Add eggs, one at a time, stirring well after each addition. Stir in flour mixture and remaining 1/2 cup morsels. Spread into greased 9-inch square baking pan. Bake in preheated 350ºF oven for 20-30 minutes or until center is set. If not using the European Icing, then cool completely (center will sink a little bit) in pan on wire rack.

European Chocolate Icing

Melt in medium saucepan over medium heat:

• 1 T. butter
• 1/2 c. semi-sweet chocolate chips

When melted, beat in:

• 6 T. heavy cream

When combined, beat in:

• 1 tsp. vanilla
• 1-1/2 c. powdered sugar (or until desired sweetness)

After tasting, add some cocoa powder to taste if you desire a more chocolaty flavor.

If you want the icing to resemble a glaze, spread icing over the brownies in the pan immediately after they come out of the oven. For a textured icing, ice brownies after they've cooled to just a warm temperature. Then enjoy!

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