Mint Brownies

Here's a *green* recipe to help you with your

St. Patrick's Day celebrations!

Mint Brownies

2 cups flour

2 cups sugar

1/2 c. buttermilk***

2 eggs

1/2 tsp. baking soda

1 tsp vanilla

1 cup margarine

5 tbsp. cocoa

1 cup water

Preheat oven to 350*

***if you do not have buttermilk, NEVER FEAR! I have a shortcut for that!

***To make buttermilk, measure 1 tbsp lemon juice, and then add enough milk

to make 1 cup total liquid. Let sit for 5 minutes.

This recipe calls for 1/2 cup buttermilk, so I assume you could do 1/2 tbsp lemon juice

and then finish with enough milk to make 1/2 cup liquid.***

(I say assume, because I didn't actually do it. I made the 1 cup total mixture)

In a large bowl, combine flour and sugar.

In a seperate bowl, combine buttermilk, eggs, baking soda and vanilla.

Combine and set aside.

In a small sauce pan, melt margarine and add cocoa and water.

Bring all ingredients to boil.

Once boiling, remove from heat. Set aside.

Combine the buttermilk mixture with the flour and sugar.

SLOWLY add the chocolate mixture...we don't want to cook the eggs!

Pour into a greased cookie sheet and bake for 10-15 minutes.

Until the center is done.

Allow to cool completely!

Mint Frosting:

2 cups powdered sugar plus extra if needed.

1/2 cup margarine, softened

2 tbsp milk

1/2 tsp peppermint extract

2-3 drops of green food coloring

In a seperate bowl, combine all ingredients and mix with beater until

ingredients are smooth.

Add extra powdered sugar if needed to get the consistancy desired.

Spread on top of COOLED cake.

For chocolate topping:

Melt 6 tbsp margarine and 1 cup milk chocolate chips.

Drizzle across brownies.

Yeah, I got distracted and my chocolate cooled a bit too much...

so it didn't exactly DRIZZLE...but that's ok...right?