Mother Earth Living

Herbs in the Cookie Jar: Sweet Remembrances Enchantmint Brownies

By Bertha & Nancy Reppert
October/November 1995
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Rich and tingly temptation is at hand with Sweet Remembrances Enchantmint Brownies.

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Makes 45 squares

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


• 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


• 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.

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