Hertha Gall’s Chocolate Mint Bar Brownies

Wishek, North Dakota

Back in the day, this recipe was exotic. People just didn’t mix chocolate with mint, out there “in the
middle of nowhere,” says Darcie Boschee. But when Darcie was growing up, Hertha Gall lived across
the street. And after her own children had grown up, Mrs. Gall would cheerfully invite Darcie and her
brothers over for snacks after school. Before Ms. Boschee left for college, Mrs. Gall typed up the recipe on
a card for her. Since then, wherever Ms. Boschee has settled—Missouri, West Virginia, Minnesota—that
card has traveled with her.

For the Brownie Batter

1 cup sugar
8 tablespoons (1 stick) unsalted butter
4 large eggs
1 cup all-purpose flour
1⁄2 teaspoon kosher salt
1 teaspoon pure vanilla extract
One 16-ounce can chocolate syrup
1⁄2 cup chopped walnuts
For the Mint Filling
2 cups confectioners’ sugar
2 tablespoons milk
8 tablespoons (1 stick) unsalted butter, softened
1⁄2 teaspoon pure peppermint extract
Green food coloring (optional)
For the Glaze
1 cup semisweet chocolate chips
6 tablespoons (3⁄4 stick) unsalted butter

1. Preheat the oven to 350°F. Grease an 8½ x 13-inch baking pan.

2. To make the brownie batter: Cream the sugar and butter. Add the eggs and mix well. Combine the
flour and salt and stir in. Fold in the vanilla, syrup, and walnuts. Pour into the pan and spread evenly.
3. Bake for 20 minutes, until a cake tester comes out clean. Cool to room temperature in the pan.
4. To make the mint filling: Combine the confectioners’ sugar, milk, butter, peppermint extract, and food
coloring, if using. Spread over the cooled brownies. Let set.
5. To make the glaze: Melt the chocolate chips and butter in a small saucepan over low heat and mix
well. Pour over the mint layer. Let set. Cut in small squares to serve.

Makes 24 Brownies

From ONE BIG TABLE by Molly O’Neill. Copyright © 2010 by Molly O’Neill. Reprinted by permission
of Simon & Schuster, Inc, NY