Friday, January 22, 2010

Chocolate Mint Brownies

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/2 tsp. salt
4 eggs
1 tsp. vanilla extract
1 can (16 oz.) chocolate flavored syrup
1 cup sugar

2 cups powdered sugar
1/2 cup butter or margarine, softened
1 Tbs. water
1/2 tsp. mint extract
3 drops green food coloring

1 pkg. (10 oz) mint chocolate chips
9 Tbs. butter or margarine

Combine first 7 ingredients in a mixing bowl and beat on medium speed for 3 minutes.  Pour batter into a greased 13 x 9 baking pan.  Bake at 350 for 30 minutes (top of brownies will still appear wet).  Cool completely on a wire rack.  Combine filling ingredients in a mixing bowl; beat until creamy.  Spread over cooled brownies.  Refrigerate until set.   For topping, melt the chocolate chips and butter over low heat in a small saucepan.  Let cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill before cutting.  

Store in the refrigerator.

These brownies get more moist if you leave them in the refrigerator for a day or two.  (Yeah--as if!)

1 comment:

  1. I make something similar and you are so right they get better with age and being refrigerated. That is if they last that long. I am going to try your version next time. Thanks!!


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