JulieTopham.com

Brussel Sprouts from the garden.

Brownies:

1 1/2 cups Butter, melted
3/4 cup Cocoa Powder
3 cups Sugar
6 Eggs, beaten
2 teaspoons Vanilla Extract
3/4 teaspoon Salt
2 1/4 cups Flour, sifted

Mint Frosting:

3/4 cup Butter, softened
3 Tablespoons Heavy Whipping Cream
3 cups Powdered Sugar
1 1/2 teaspoon Peppermint Extract
8 drops Green Food Coloring

Ganache Topping:

3/4 cup Butter
2 1/4 cup Semi-Sweet Chocolate Chips

Instructions:

Preheat oven to 350 degrees
Spray cookie sheet with cooking spray

Brownies:
Whisk together melted butter and cocoa powder.
Then add sugar, beaten eggs, vanilla and salt.
Mix well, then add sifted flour. Stir by hand. Do not over mix.
Pour into greased cookie sheet. Bake at 350 degrees for 25-28 minutes.

Cool for a few minutes and then place in freezer for 20 minutes.
Mint Frosting:

While brownies are in the freezer make the first layer of topping.
Mix the mint frosting ingredients thoroughly.
Evenly frost brownies and put back in freezer for 20 minutes.

Ganache Topping:

Melt the butter and chocolate and whisk together.
Drizzle warm chocolate over brownies and spread smooth with a spatula.
Put back in the freezer for another 20 minutes.

Crazy day, so it’s tonight’s dinner is my picture.

I liked how the edges looked in this photo today.

For dinner tonight: Chicken Pesto Pizza.

Dinner tonight.

The pepper plant in the garden.

candy that is…

Oregano plant gone to seed.

Lunch at JCW’s. Loved the line up of all the condiments available.

Nothing like Double Stuff Oreos in milk. Yum!