1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 cup butter
10 oz chocolate chips, mint flavor
1 tsp vanilla
2 eggs
A Recipe for
Moist & Minty Brownies
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
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The second day of a diet is always easier than the first. By the second day you're off it. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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This Recipe for Moist & Minty Brownies is one of thousands in the Recipes-to-go Dessert Cookbook.
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Food Tip |
This is a recipe for Moist & Minty Brownies from the recipe cookbook of Recipes-to-go (Dessert)
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We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
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One cannot think well, love well, sleep well, if one has not dined well. |
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Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
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Herb Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Preheat oven to 350 deg f. Grease a 9" square pan. In a small bowl,
combine flour, baking soda, and salt. Set aside. In a small sauce
pan, combine sugar, butter and water. Bring to a boil. Remove from
heat. Add 1 cup chocolate chips and the vanilla extract. Stir until
chips are melted, and mixture is smooth. Transfer to a large mixer
bowl. Add eggs, beating well after each addition. Stir in flour
mixture and remaining chips. Spread in prepared pan. Bake for 35
minutes, just until center is set. Cool and cut into 2 1/4" squares.
Makes 16 brownies.
Serves: 16
Moist & Minty Brownies Recipe brought to you by Recipes To-Go