Chocolate Mint Brownies
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.
SERVINGS
|
72
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 can (16 ounces) chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- FILLING:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 tablespoon water
- 1/2 teaspoon mint extract
- 3 drops green food coloring
- TOPPING:
- 1 package (10 ounces) mint chocolate chips
- 1/2 cup plus 1 tablespoon butter, cubed
DIRECTIONS
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
For filling, in a small mixing bowl, cream butter and confectioners' sugar; add the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
For topping, melt chocolate chips and butter. Cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. Yield: 5-6 dozen.