Swirled Mint Brownies Recipe
Ingredients
| Shortening | 3/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Flour | 1 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Chocolate syrup | 1/4 Cup (16 tbs) | |
| Peppermint extract | 1/2 Teaspoon | |
| Several drops red food coloring | ||
Directions
Preheat oven to 350°F (175°C).
Grease a 13" x 9" baking pan.
In a medium mixer bowl, cream shortening and sugar until fluffy.
Beat in eggs.
Combine flour, baking powder and salt.
Stir into creamed mixture.
Spoon half the batter into another bowl.
Stir chocolate syrup into remaining batter.
To the other half of batter, add peppermint extract and enough food coloring to make a medium pink mixture.
Drop each mixture by rounded tablespoonfuls into prepared pan, alternating the chocolate and mint batters in a checkerboard pattern.
Gently swirl spatula through checkerboard in a zig-zag pattern to create a marbled effect.
Bake 22 to 25 minutes.
Cool in pan before cutting.
Serve plain or frosted.
Grease a 13" x 9" baking pan.
In a medium mixer bowl, cream shortening and sugar until fluffy.
Beat in eggs.
Combine flour, baking powder and salt.
Stir into creamed mixture.
Spoon half the batter into another bowl.
Stir chocolate syrup into remaining batter.
To the other half of batter, add peppermint extract and enough food coloring to make a medium pink mixture.
Drop each mixture by rounded tablespoonfuls into prepared pan, alternating the chocolate and mint batters in a checkerboard pattern.
Gently swirl spatula through checkerboard in a zig-zag pattern to create a marbled effect.
Bake 22 to 25 minutes.
Cool in pan before cutting.
Serve plain or frosted.
Chef
