MINT SWIRL BROWNIES

 A couple of weeks ago I had to send out a SOS to the Cafe Treats' Bakers because no one had signed up for the following Sunday. Well, the response was overwhelming. So much so that I had leftovers to freeze for four of the treats. Everything froze so well, too.

I was really pleased that Baker Barb's Mint Swirl Brownies weren't all eaten because then I got to enjoy them two Sundays in a row. The chocolate taste like a German chocolate but she said she just used unsweetened chocolate.

The recipe only makes enough for a 9 - inch square pan. Since I ask that the Bakers provide three dozen of their treat, Barb made two batches and baked them in two 9 - inch square pans. She felt the brownies would be too thick if she used a 9 x 13 - inch pan. I agree with her judgement.

PRINT RECIPE.

MINT SWIRL BROWNIES

3     oz cream cheese

1/4  cup butter

 3/4 cup sugar

2     eggs

2/3  cup flour

1/2  teaspoon baking powder

1/4  teaspoon salt

1/3  cup chopped nuts (she omitted)

1     1 - oz square unsweetened chocolate, melted

1/2   teaspoon peppermint extract

green food color

Preheat the oven to 350 degree F.

Cream together the cream cheese, butter, and sugar. Add the eggs.

Sift together the dry ingredients and stir into the batter.

Divide the batter in half. Add the melted chocolate to one half and the peppermint and food coloring in the other half.

Spoon dollops of batter alternately in a 9 x 9 - inch square pan. Swirl the batter with a table knife to marble.

Bake 15 to 30 minutes til done.