Thursday, June 26, 2008


Ingredients - Brownies:
- 1 cup all-purpose flour
- 1 cup sugar
- one 16-ounce can chocolate-flavored syrup (1-1/2 cups)
- 4 eggs
- 1/2 cup butter or margarine, softened

Ingredients - Mint Cream:
- 2 cups sifted powdered sugar
- 1/2 cup softened butter or margarine
- 1 tablespoon water
- 1/2 teaspoon mint extract and 3 drops green food coloring (optional)

Ingredients - Chocolate Topping:
- 1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces
- 6 tablespoons butter or margarine

Brownies: 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 350-degree oven for 30 to 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 to 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. Cooke over low heat till chocolate melts. Or, in a small microwave-safe bowl, microwave on 100% power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring occasionally.

Makes: about 50 small brownies.

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