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Prep 20min
Total4hr10min
Servings50
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Ingredients
1
cup granulated sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
2/3
cup Gold Medal™ all-purpose flour
1/2
cup unsweetened baking cocoa
1/2
teaspoon baking powder
1/2
teaspoon salt
3
cups powdered sugar
1/3
cup butter or margarine, softened
2
tablespoons green crème de menthe
2
tablespoons white crème de cacao
1 1/2
ounces unsweetened baking chocolate
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Steps
1
Heat oven to 350°F. Grease square pan, 8x8x2 inches. In medium bowl, beat granulated sugar, 1/2 cup butter, the vanilla and eggs with electric mixer on medium speed, or stir with spoon. Stir in flour, cocoa, baking powder and salt. Spread in pan.
2
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool 15 minutes. Mix remaining ingredients except chocolate; spread over brownies. Refrigerate 15 minutes.
3
In 1-quart saucepan, heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. For bars, cut into 5 rows by 5 rows; cut each bar diagonally in half to form triangles.
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Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the liqueurs.
Line the baking pan with foil to make cleanup and cutting bars easy.
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