If you can't find mint chocolate chips for the topping, use semi-sweet chocolate chips with a few drops of mint extract.
Makes about 60For the base:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar
For the filling:
2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
For the topping:
1 (10-ounce) package mint chocolate chips
9 tablespoons butter
To make the base:
Pre-heat oven to 350 F. Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes (top of brownies will still appear wet). Cool completely.
To make the filling:
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.
To make the topping:
Melt chocolate chips and butter over low heat in a small saucepan (then add mint extract, if using). Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over
filling. Chill before cutting. Store in the
refrigerator.
A cookie baker in London England Dec 2, 2008
Would make this again.
They were the best! We made them for Christmas.
Natalie in Southern Illinois Jan 8, 2008
Would make this again.
These are the best brownies ever!!!!!!!
Judy in Ripley WV Nov 14, 2007
Would make this again.
Excellent Yummmooo! Addictive!
Dana in New Jersey Jul 31, 2007
Would make this again.
These are amazing! me and my friend altered the recipe to be a little easier on the waistline, though. and they still came out great!!
Instead of using chocolate syrup, we used hershey's cocoa powder with a bunch of splenda mixed with sugar, and put water in it. we mixed it in the can until it had a similar consistency and taste. then, we put it in the batter.
for the filling, i found in a splenda book that you can make a glaze to replace powdered sugar with corn starch, splenda, and water. i was too scared to try it for the first time on these brownies, but anyone else who wants to try, go ahead.
and instead of the topping, we just decorated it with white icing, and made little checkerboard lines, and sprinkled mini chocolate chips on top. they looked really good and they tasted good, too!! hope this helped anyone!! =)
e-mail me for any ideas or questions about this recipe or any others, jerseychef88@yahoo.com
danielle in usa Dec 7, 2006
Would make this again.
these are excellent yum
