Mint Brownies
1 cup all-purpose flour
1 cup sugar
1 (16 ounce) can chocolate flavored syrup
4 eggs
1/2 cup butter or margarine, softened
2 cups sifted powdered sugar
1/2 cup softened butter or margarine
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring (optional)
1 cup mint chocolate chips or semisweet chocolate pieces
6 tablespoons butter or margarine
In a mixing bowl, beat together the flour, sugar, syrup, eggs, and
butter or margarine with an electric mixer on low speed until combined,
then 1 minute on medium speed. Turn mixture into a greased 13 x 9 x
2-inch baking pan. Bake in a 350F oven for 30-35 minutes or until top
springs back when lightly touched. (Top may still appear wet.) Let cool
in pan on wire rack. Meanwhile prepare Mint Cream and Chocolate Topping
(allow Chocolate Topping to cool 10-15 minutes before spreading on
cooled brownies.) Spread Mint Cream over the cooled brownies. Pour
slightly cooled Chocolate Topping over mint layer. Cover and chill for
at least 1 hour. Store the brownies in the refrigerator. Mint Cream: In
a small mixing bowl, beat together powdered sugar, butter or margarine,
water, mint extract, and green food coloring (optional). Beat until
smooth.
Chocolate Topping: In a heavy, small saucepan, combine chocolate pieces
and butter or margarine. Cook over low heat until chocolate melts. Or,
in a small microwave-safe bowl, microwave on 100% power for 1 to 1-1/2
minutes or until chocolate melts, stirring occasionally.
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