Mother Earth Living

Herbs in the Cookie Jar: Sweet Remembrances Enchantmint Brownies

By Bertha & Nancy Reppert
October/November 1995
Add to My MSN

Rich and tingly temptation is at hand with Sweet Remembrances Enchantmint Brownies.


Content Tools

Related Content

Baking Organic, Seasonal Treats

Discover help and inspiration from Sarah Magid’s Organic and Chic. 

Kitchen Shots: Wicked Greens Soup with Fresh Mint

Gorgeous greens and fresh mint make a tasty, healthy, and quick soup.

In The News: Are Melatonin Brownies Really Dietary Supplements?

Packaged brownies sold as dietary supplements with added melatonin raise health concerns from the pu...

Dancing Deer Voted America’s Best Brownie

Based on a "Brownie Blind Taste Test" recently conducted, Dancing Deer's all-natural, baked-from-scr...

Makes 45 squares

This is one of the rich desserts that Nancy serves in her tearoom.

Brownies

• 1 cup sugar
• 1/2 cup margarine
• 4 eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 16 ounces chocolate syrup
• 1/2 cup walnuts
• 1 cup flour

Second Layer

• 2 cups confectioners’ sugar
• 2 tablespoons crème de menthe
• 1/2 cup margarine

Topping

• 6 tablespoons butter, no substitutes
• 6 ounces chocolate chips
• 45 fresh mint leaves for garnish

1. Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch pan. In a large bowl, mix the brownie ingredients thoroughly. Spread the mixture in the prepared pan. Bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Set the pan aside to cool.

2. In a small bowl, mix the ingredients for the second layer and spread the mixture over the cooled brownies.

3. In a small pan, melt the butter and chips together, stirring. Cool slightly and pour over or frost the second layer. Refrigerate until the topping is set, then cut the brownies into squares. Garnish each square with a mint leaf.



Bertha Reppert and her family have been introducing other people to the pleasures of herbs for more than twenty-five years. All manner of herbal sweets and treats are standard fare at the family-owned Rosemary House in Mechanicsburg, Pennsylvania, one of America’s oldest herb shops. Bertha is also an author and teacher of renown in the herb world. Her daughter Nancy owns Sweet ­Remembrances, a teahouse and catering service that specializes in herb cookery with edible flowers. Through countless garden parties, afternoon teas, and workshops, the Repperts have developed a large repertoire of special recipes, from which these cookie concoctions are drawn.

Click here for the main article,  Herbs in the Cookie Jar .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.