Fudgey Mint Brownie Wedges
1 14-oz. can sweetened condensed milk
1 10-oz. pkg. mint flavor semisweet chocolate pieces
2 tbsp margarine or butter (1/4 stick)
3/4 c. flour
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/2 c. Confectioners' sugar
Preheat oven to dg350. Grease 2 8-inch round cake pans, dust with cocoa.
In 2-quart saucepan, over low heat, heat sweetened condensed milk,
chocolate pieces and margarine or butter until chocolate melts and
mixture is smooth. Stir frequently. Remove saucepan from heat, stir in
flour, vanilla extract, baking powder and salt. Pour mixture into cake
pans.
Bake 18-20 minutes or until tests clean. Cool in pans on wire racks
15 minutes. With metal spatula, loosen rounds from side of pans. Rap
pans sharply on counter-top. Invert rounds onto wax. Invert again.
Cool completely.
When cold, cut each round into 16 wedges.
Prepare glaze: In small bowl, into Confectioners' sugar, stir 2 to 3
teaspoons water, 1 teaspoon at a time, until of good drizzling
consistency. Tint green. Pipe glaze in zigzag onto each wedge.
Makes 32 wedges--105 calories each.
Happy baking!
Sherri
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