Chocolate Mint Brownies

for St. Patrick's Day! adjusted from Betty Crocker (no whipping cream at 11pm on Saturday night..., plus homemade brownies instead of a box mix).

Brownie Base (used Buttermilk Brownie recipe)
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool completely (put in fridge to speed up process).

Filling
3 1/2 cups powdered sugar
1/4 cup + 1 Tablespoon butter, softened
1/4 cup milk
3 ounces cream cheese, softened
1/4 teaspoon mint extract, or more to taste*
6 drops green food coloring**

In large bowl (like a Bosch), beat all ingredients with electric mixer on medium speed until smooth. Scrape bowl frequently to ensure even consistency. Spread over cooled brownies and refrigerate uncovered at least one hour or until set.

Topping
1/2 cup milk
12 ounces semi-sweet chocolate chips
1/2 cup + 2 Tablespoons butter (no need to soften)

In 2-quart saucepan, heat all ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool mixture at least 10 minutes until lukewarm. Pour topping over filling; spread to cover.

Refrigerate uncovered at least two hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Cut into small pieces; these are very rich! Store covered in the refrigerator.

*Can also omit the mint and leave it plain if desired.
**Can use any color to adapt for other holidays.

So Good Cookies!

so I don't really have a name for these, but I can't describe how much I love these cookies!! bought them at a church dessert auction last Saturday, ate FOUR on Sunday (and I'm not even supposed to have sugar!), then tracked down the recipe from Kristyn (Ritchey) Merkley. Then I made them the next morning (and didn't even eat any, but gave them to my willing taste testers). THANK YOU!

1½ cups brown sugar
1½ cups sugar
3/4 cup butter, softened
3/4 cup oil (vegetable, canola, coconut, etc.)
3 eggs
1½ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons vanilla
4½ cups flour
1 cup white chocolate chips
1 cup butterscotch chips
more of each chip if desired!

Cream sugars with butter and oil. By hand. Add eggs and beat until fluffy. Add remaining ingredients. Shape into rough balls, then bake at 350ºF for 8-10 minutes or until golden.

I got almost 6 dozen cookies here. Not too small, not too big - about 2 inches in diameter, I'd guess.

Buttermilk Brownies

adapted from Prudence Pennywise

4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
powdered sugar for dusting

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool for at least ten minutes. Dust with powdered sugar and serve.