Festively dressed in red and green, these brownies are for mint-chocolate lovers.
- Portion size 40 servings
- Credits : Holiday Best 2002
Ingredients
Topping:
Method
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper; set aside.In saucepan over medium-low heat, melt together butter and semisweet and unsweetened chocolates. Let cool for 10 minutes. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Whisk in vanilla. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 25 to 30 minutes.
Topping: Sprinkle with candy canes, then chocolate chips; return to oven for 30 seconds (do not let topping melt). Let cool in pan on rack. Refrigerate until cold, about 1 hour.
Nutritional facts per bar: about
- Sodium 97 mg
- Protein 2 g
- Calories 138.0
- Total fat 8 g
- Cholesterol 27 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 4.0
