Mint Sandwich Brownies

Two layers of frosting make these brownies extra special.

Cream together:
 2 cups sugar                     
1 cup shortening

Add:  4 beaten eggs

Blend together the following dry ingredients and add to the sugar/egg mixture:
2 cups flour
4 Tablespoons cocoa
1 teaspoon salt

Add:  2 teaspoons vanilla
          8 Tablespoons milk
          1 cup chopped nuts (optional)

Grease and flour a 12 x 18 baking pan.  Spread batter in pan and bake at 325 degrees for 20 minutes.  Test with a toothpick for doneness.

Mint Frosting:

Heat 1 stick of butter until slightly melted.  Beat in 3 1/2 to 4 cups powdered sugar, adding a little milk as needed.  Add 3 drops green food coloring and peppermint extract to taste.

Spread on brownies and let the frosting set for several hours.  Top with your favorite chocolate frosting over the mint layer.

This recipe was given to Mom from Marilyn Nixon.

Disappearing Brownies

I made these along with the Blonde Brownies for scout camp and they did indeed disappear.

1/2 cup butterscotch bits (more commonly known as butterscotch chips nowadays)
1/4 cup butter or margarine
3/4 cup flour
1/3 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 cup miniature marshmallows
1 cup semisweet chocolate pieces
1/4 cup chopped nuts

Melt butterscotch bits and butter in heavy saucepan over medium heat and cool to lukewarm.  Combine flour, brown sugar, baking powder and salt.  Stir into butterscotch mixture and then add egg and vanilla.  Mix well.  Fold in marshmallows, chocolate pieces and nuts just until blended.  Pour into well-greased 8-inch square pan.  Bake at 350 degrees 20 to 25 minutes.  Center will be soft but will become firm upon cooling.  Cut into squares.  Makes sixteen 2-inch cookies.