This treat is made up of recipes I pulled from two different church cook books. As Proverbs says two is better than one, so that must be why these taste so heavenly.
These are chocolate manna from heaven loaded with all that sinful goodness.
They’re made with unsweetened baking chocolate and are super moist and fudgy.
I love the way the melted Junior Mints combine with the brownie and the frosting.
The brownie recipe is a super simple homemade recipe I pulled from my Aunt Mah-tha’s Washington St. United Methodist Church’s Bicentennial Cookbook.
The chocolate frosting recipe is also a quick and easy recipe. I pulled it from the First Baptist Huntsville Finest Recipes cookbook (circa 1995).
Ingredients for brownies:
- 2 (1 ounce) squares unsweetened chocolate
- 1/2 cup butter
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sugar
- 2 eggs, well beaten
- 1 – 1.5 4oz boxes of Junior Mints
Ingredients for frosting:
- 1/4 cup butter
- 3 tablespoons milk
- 1 3/4 to 2 cups powdered sugar
- 2 tablespoons cocoa
- 1/2 teaspoon vanilla
Melt chocolate and butter.
Remove from heat and stir in next 5 ingredients.
Put in greased 8-inch square pan.
Bake 15 to 20 minutes at 400.
While baking prepare frosting.
Combine butter and milk in saucepan.
Bring to a boil.
Removed from heat.
Combine sifted powdered sugar and cocoa and add to butter mixture.
Add vanilla, stirring until smooth.
Remove brownies from oven and immediately put Junior Mints on top.
As they melt spread them over the brownies with a spatula or knife.
After spreading immediately frost.
Best to let cool 1 to 2 hours before eating.
Rule of thumb – fudgy brownies are made with melted chocolate and cakey brownies are made with cocoa powder.