One of the best things about this recipe is the brownies get moister if you leave them in the refrigerator a day or two. The problem at our house is no one can leave them alone for that long!
My husband—the best auctioneer you've ever heard!—and I have two grown daughters and a son, 14.
“This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust.” Sarah Newman - Brooklyn Center, Minnesota
The brownie base makes this recipe different from other macaroon bars—in fact, that gives you a nice option if you don't have a lot of time. Just substitute a boxed brownie mix and top it with the filling and frosting.
Some of the strawberry jam I put up every year makes its way into these brownies. I like to bake up a batch as a special treat for the learning-disabled students I teach. My husband and three sons enjoy them, too. We farm 200 acres and grow a huge garden. —Teresa Jansen, Advance, Missouri
“Since retirement, we’ve had to watch our calories but still like something sweet every so often. This downsized recipe helps us stay in line,” says Barbara Estabrook of Rhinelander, Wisconsin. “Sometimes I drizzle the brownies with chocolate.”
It's so tempting to snitch one of these yummy cups, you'll want to double your recipe. That way, you'll have some to munch on right away while you package the others to give as gifts to friends and family.
Friends have told me these are the best brownies they've ever eaten. That includes one man who ordinarily does not like cream cheese. Since there are peanuts in both the bars and the frosting, nut lovers will clamor for them.