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Old Gold & Black

Old Gold & Black

Scott Kull: The new Director of Athletics
Abigail Taylor, Contributing Writer • April 16, 2024

Luck o’ the Irish Brownie

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  • 1 oz unsweetened chocolate (4 squares)
  • 1 cup margarine, softened
  • 2 cups white sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • ½ cup butter, softened
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 ½ teaspoons peppermint extract
  • 6 drops green food coloring
  • 1 1/3 cups semisweet chocolate chips
  • 6 tablespoons butter
  • 1 tablespoon vanilla extract

Instructions:

  • Preheat oven to 350 degrees F. 
  • Grease a 9×13 in baking dish. 
  • Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
  • Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
  • To make the middle layer, beat 1/2 cup of butter with confectioners’ sugar in a large bowl using an electric mixer or a whisk. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
  • In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Tips:

  • To save time and money, you can use a box brownie mix and then make the icing and chocolate to go on top!
  • Line the greased pan with aluminum foil, so when you take them out to cool it is easier and you don’t need a wire rack!

By our contributing chef Virginia Lackey

Photo from allrecipes.com
Recipe modified from allrecipes.com. 

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