Sunday, October 28, 2012

Famous brownies

These brownies really are famous, but their fame has absolutely nothing to do with me. I'm just copy-catting the recipe.

A woman in Great Falls frequently makes these brownies and gives them to all kinds of different causes. She's dropped them off at the Tribune before. Once I was offered some at the police station (I was there for work) and they were even served during the 100-mile bike ride I did over the summer. Else where in the world, these might be known as mint brownies or perhaps grasshopper brownies. Here in Great Falls, they're known as so-and-so brownies. (I'll leave her name out of it, but she's a very nice woman who makes delicious brownies).

We've published her recipe many times in the Tribune. I've made a similar recipe before, but I wanted to try the true so-and-so brownies. I didn't stick to the recipe entirely, since I made them gluten-free, but I they turned out well sans gluten.


1 cup sugar
1/2 tsp. salt
1/2 cup butter, softened
16-ounce can chocolate syrup
4 eggs, beaten
1 tsp. vanilla
1 cup flour
1/2 cup nuts (optional)
Combine sugar and butter. Add eggs and mix well. Add flour, salt, syrup, vanilla and nuts. Mix until combined. Bake in greased and floured 9- by 13-inch pan at 350° for 30 minutes. Do not overbake more than two or three extra minutes. Allow brownies to cool completely. Frost, and then glaze.
2 cups powdered sugar
1/2 tsp. peppermint extract
1/2 cup butter, softened
2 or 3 drops green food coloring
2 tbsp. milk
Combine sugar, butter, milk, peppermint extract and food coloring. Frost cooled brownies.
1 cup chocolate chips
6 tbsp. butter
Melt chocolate chips and butter over low heat. Let cool slightly, and spread over cooled, frosted brownies.

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