Chocolate Mint Squares

This recipe is a prime example of a fussy recipe-or at least it was until I cut out a lot of the crap. If you have a double boiler, use it. If you don’t either microwave your chocolate/butter or use the stovetop and a low temp-stir constantly. Fussy recipes can turn me off-I don’t want to be told how to melt my chocolate-just tell me to do it. But there are some who need/like those type of recipes. I hope my condensing is still clear. Oh-and make sure that your chocolate is cool or it could cook your eggs.

 

Chocolate Mint Squares

 

2 oz unsweetened chocolate, chopped

2 oz semisweet chocolate, chopped

¾ cup butter, at room temp

¾ cup flour

½ teaspoon baking soda

½ cup granulated sugar

½ cup firmly packed light brown sugar

2 extra large eggs

1 teaspoon peppermint extract

1 ½ cups mint chocolate chips

 

Frosting: 1 cup confectioner’s sugar

3-4 tablespoons milk

1 ½ teaspoon peppermint extract

Several drops green food coloring, optional

 

1.      Preheat oven to 350° and grease an 8 inch square pan.

2.      Melt butter and chocolates in double boiler. Stir until melted and smooth, let cool.

3.      Combine the sugars and eggs. Beat until thick and light in consistency. Stir in extract and then the cooled chocolate mixture. Add the flour and baking soda and the mint chips, mixing just until incorporated.

4.      Pour into prepared band and bake till top looks dry, about 30 minutes.

5.      Prepare frosting and cover till ready to use.

6.        After pulling cake from oven, transfer to a wire rack and let cool 10 minutes. Frost; using a metal spatula to smooth the frosting out. Let cool completely then cut into 2 inch squares