Somewhere between fudgey and cakey, these brownies are just right. The brownies are ready when a toothpick stuck halfway between the edge and the center comes out fairly clean or just a few crumbs. Add the melted chocolate, fold in the flour, nuts and chopped Frango mints. There are no leaveners, so the egg mixture accounts for any lift in the batter. It does help to have a mixer since the recipe calls for whipping the eggs to a nice thick, foamy batter. They are easy to make, delicious with that minty twist that sets them apart. Years ago, the Chicago Tribune printed a recipe for a Frango Mint Brownie. But time marches on.įrango Mints straight out of the box are delectable, but those little bad boys elevate your standard brownie to a new level. I know, it is not the same as Marshall Field’s on State Street, sigh. Much to the chagrin of Chicagoans, Marshall Field’s was sold to The Federated Group, but for the rest of us, it meant those luscious chocolate morsels can now be found at Macy’s everywhere. Delightful bites of satiny smooth chocolate flavored with mint, raspberry, or caramel. Back in the day whenever I was in Chicago, my to-do list included a stop at Marshall Field’s explicitly to buy Frango Chocolates. Frango Mints, ooohhhh, love Frango Mints. FRANGO MINTS?! My eyes automatically glazed over. She mentioned ordering boxes of Frango Mints from Macy’s. Of course, the conversation ultimately drifted to food. We caught up on the kids’ coming and goings, where everyone is spending the holidays and which kids will be home. Thanksgiving had us talking about the holidays. Robert Spector, The Legend of Frango Chocolate (Kirkland, Washington: Documentary Book Publishers Corporation, 1993).The other morning I met a friend I hadn’t seen in a while for coffee. Frangos continued to be made and sold in the city in which they originated.Ī close-up of Frango mints, December 23, 2019 On November 5, 1992, Seattle Mayor Norm Rice held a ceremony at the Bon Marche' proclaiming the day as Frango Day. The agreement was made just in time for the 1992 Christmas season, and local sweet-tooths heaved a sugary sigh of relief. The two stores worked out an agreement, and the Bon was given permission to sell Frangos at its stores in Washington, Idaho, Montana, and Oregon. Marshall Field fought for the right to distribute the mints nationwide, but another Seattle-based store - the Bon Marche' - stepped in for the licensing rights. In 1992, Frederick & Nelson closed its doors for good, but continued to operate the candy kitchen. Once the doors opened, the crowd dashed for the candy counter, while other sections of the store remained bereft of consumers. During that year's Christmas season, lines formed around the block. When Frederick & Nelson filed for bankruptcy in 1991, Frango lovers throughout the Northwest feared a candy crisis and began hoarding their beloved truffles. Frederick & Nelson was the distributor west of the Mississippi, and Marshall Field covered the rest of the nation. Marshall Field began producing its own version, and the candies began selling all over the country. When Donald Frederick sold his interest in the store to Marshall Field in 1929, Ridean and the candy staff went to Chicago to introduce the mints to executives. Priced at 50 cents a tin, the sweets were both elegant and inexpensive. Packed in a green and white, eight-ounce tin, Frangos became the perfect gift for any occasion. The tasty morsels were a huge success, aided by heavy promotion from Gil Ridean, head of Frederick & Nelson's Food Division. After some trial-and-error recipes, Alden concocted a treat made from cocoa beans, peppermint, and 40 percent butter. After a few years of selling hard candies and dipped chocolates, it was decided that a chocolate mint truffle might be a tasty addition. In 1921, the store opened a candy kitchen, under the direction of Ray Clarence Alden. It is unsure how the name Frango originated, although the "Fr" may have been used to tie in the name with Frederick. The flaky confection was made with 32 percent butterfat - triple the amount in regular ice cream. Many diners finished their meal with a Frango, a frozen dessert that came in one of two flavors: maple and orange. When the store opened on September 3, 1918, it boasted a tearoom in which fashion shows were held for the enjoyment of the shoppers while they had lunch. The trademark was applied in preparation for the opening of the new Frederick & Nelson store at the corner of 5th Avenue and Pine Street in Seattle. Originally used as the name of a frozen dessert served at the Frederick & Nelson department store in Seattle, it later is attached to small mints that quickly become a commercial icon for the Pacific Northwest, and a taste treat around the nation. On June 1, 1918, a trademark document is submitted to the United States Patent Office for the name Frango.
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