Mint Brownies

Bottom Brownie

1 cup butter, melted
2 cups sugar
2 tsp. vanilla
4 eggs
3/4 cup cocoa
1 cup flour
1/2 tsp. baking powder

Cream together  butter, sugar and vanilla.

Add  eggs, cocoa, flour, and baking powder beat until well blended.

Pour into a 9X13 baking dish.

Bake  at 350 degrees for 30-35 minutes or until toothpick comes out clear.

Cool completely and trim edges flat. 


Mint Cream Center:

2 2/3 cups powdered sugar
1/2 cup butter
1 Tablespoon plus 1 tsp. water
1 tsp. mint extract
4 drops green food coloring

Beat until smooth. Spread evenly over cooled brownies. Cover and refrigerate until cold.


Chocolate Glaze:

6 Tablespoons butter
1 cup semi sweet chocolate chips

Melt together over low heat until smooth when stirred. Cool slightly and poor over mint. Smooth out to cover. Refrigerate for 1 hour.

UPDATES:

To make this gluten and dairy free I did the following exchanges:

Butter- butter shortening or dairy free butter
Flour- brown rice flour
Semi sweet chocolate chips- bakers semi sweet chocolate or dairy free chocolate chips.

Oreo Truffles

1 pkg. Oreo Cookies
1 pkg. cream cheese
2 pkgs. Bakers semi sweet chocolate or chocolate chips

Do not soften cream cheese before mixing. Chop Oreo cookies really fine (in blender). Mix cream cheese and Oreo cookies together. Save some chopped Oreo cookies to sprinkle on top. Put Cookie sheet or stone in freezer for an hour. Pull out and cover with parchment paper. Scoop 1" balls onto parchment paper. Refrigerate until firm then dip into melted chocolate. Top with Oreo cookies, coconut, nuts, crushed candy canes, etc.

Makes around 48 1" balls