Mint Icing
Soften 5 T. margarine. Add dash of salt, 1 T light corn syrup, and 2 1/3 cups powdered sugar. Beat until smooth and fluffy. Add 1/4 t mint extract and 1 or 2 drops green food coloring. Mix. Add 3 T milk gradually until it is a little thinner than cake frosting.
Bake a brownie mix (9x13 size; "cakelike"). Let cool (don't skip this step). Spread mint icing. Place brownies in freezer for a short time (about 1/2 an hour?) to stiffen icing. Carefully spread chocolate icing over top (I use storebought chocolate frosting for this step). Refrigerate before serving.
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