1/3 C of shortening
1 C of sugar
1/2 t vanilla extract
2 eggs
2 (1 oz.) squares unsweetened chocolate, melted and cooled
1 T half and half cream
2/3 C of flour
1/4 t of salt
1/3 C of walnuts, chopped
1/4 C of raisins
1 1/2 C of confectioners’ sugar
2 T of hot milk
1 t butter, melted
3/4 t peppermint extract
Red and blue food coloring
How to Make It:
Preset the oven temperature to 350 degrees allowing the oven to preheat.
Grease and lightly flour two 9 inch square pans.
Cream the shortening, sugar and vanilla together in a large mixing bowl.
Add both eggs and blend in well.
Blend in the melted chocolate and cream until completely combined.
Toss together the flour and salt in a mixing bowl.
Add the flour mixture to the creamed mixture and stir until moistened.
Fold in the walnuts and raisins.
Spread the batter evenly in the two prepared pans.
Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pans then invert on to wire racks to continue cooling.
Dump the confectioners’ sugar into a large mixing bowl and add the hot milk.
Stir in the peppermint extract until all the ingredients are combined well.
Divide 2/3 of the filling between two bowls 1/3 in each.
Tint one bowl with the red food coloring and one with the blue food coloring.
When the brownies have cooled spread the red filling over 1/3 of 1 brownie.
Spread the white filling on the next 1/3 of the brownie.
Finish with the blue filling.
Place the second brownie on top of the filling and cut into equal size squares.
Makes 2 dozen brownies
These dessert brownies have just a hint of peppermint taste. The walnuts and raisins are optional.
