Recipe For Cooking Frango Raspberry Mint Brownies

Toaster Oven Cookies :: Blondies and Brownies

Frango Raspberry Mint Brownies

Source: Beth Campbell, Belleville, winner of Marshall Field\s Frango Mint Chocolate Special competition at the Wisconsin State Fair

12 Frango mint chocolate candies, divided
1/3 C. corn oil
1 C. sugar
2 eggs
1 tea. raspberry extract (optional)
3/4 C. sifted flour
1/2 tea. baking powder
1/2 tea. salt
1/2 C. coarsely chopped nuts (optional)
Frosting layer (see recipe)
1 Tbsp. butter

Preheat oven to 350 degrees F. Grease 8-in. square baking pan.

In saucepan, melt 6 chocolate candies in oil over low heat, just until chocolate melts. Remove from heat and beat in sugar, eggs and extract. Set aside.

In sifter, combine flour, baking powder and salt and sift directly into pan with chocolate mixture. Add nuts if desired. Spread mixture into prepared pan. Bake 25 to 30 min. or until done. When done, remove from oven and cool.

While brownies bake, make frosting layer.

When brownies are cooled, frost and refrigerate 30 min. or until set. Once chilled, remove from refrigerator.

In microwave-safe bowl combine remaining 6 Frango chocolates and butter. Microwave until melted, then pour over frosting layer. Spread to cover. Refrigerate until chocolate layer is set. Cut into squares when cool. Makes 12 servings.

Frosting layer
1/2 C. (1 stick) butter, room temperature
4 C. powderedsugar
1/4 c. milk (about)
1 tea. vanilla extract or flavoring
3 Tbsp. raspberry jam (preferably seedless)
A few drops red food coloring

In bowl, beat butter and powderedsugar, adding milk as needed to make a fluffy frosting, about 5 min. Beat in vanilla extract or flavoring, jam and food coloring, if using.