Chocolate Mint Brownies

I feel a little bit guilty introducing you to these.  If you've been around here awhile, you may have noticed that I don't post as many sweet recipes as I used to.  It's not because I don't like sweet things, it's because I do and when I read blogs that post sweet things all the time, I tend to get a little upset.  Not at the blogger, of course, but at myself for being tempted so.  My metabolism isn't what it used to be so I need to avoid the temptations.  Hence, I've tried to post more recipes for dinner and such.  I hope you don't mind.

In light of all that, occasionally I just can't hold back.  The pull is too strong and I want to share the {sweet} love with all you dearies.  I hope this doesn't put you off but instead is something you file away in that sweet head of yours for a time when you want to wow and impress friends or family with something scrumptious this Christmas season.  Let me be super clear:  this is a dessert you must share, take to a function, not keep all to yourself. Understand?  If you don't now, check the total butter content and you'll get my drift.

Making bars are generally easier and quicker than dealing with cookies, but this recipe calls for three layers.  Do not be deterred!  Each layer is super easy to whip up and the chill time between each is minimal.  The brownie layer is more of a really moist cake than a brownie and it isn't as sweet as brownies come.  This is a good thing because the mint layer is like icing and the chocolate layer...well, it's chocolate.  If you like peppermint patties, you'll love these.

Chocolate Mint Brownies (from my mom)
Makes 30 petite-sized brownies.  The mint layer calls for green food coloring which my mom always uses.  It makes these brownies look very festive, but it's okay to leave out (as I did) if you'd rather not use it.

brownie layer:
1 cup flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups Hershey's syrup

mint layer:
2 cups confectioner's sugar
1/2 cup butter, softened
1 tbsp. water
1/2 tsp. mint extract (I used peppermint)
3 drops green food coloring (optional)

chocolate layer:
6 tbsp. butter
1 cup semi-sweet chocolate chips

To make the brownie layer, beat all the brownie ingredients until smooth.  Pour into a greased 9 x 13 inch pan and bake at 350 degrees for 25-30 minutes or until the middle is no longer shaky.  The top may appear a little wet- that is okay.  Cool the brownie layer completely and chill it for at least15 minutes.  Wash your mixing bowl, paddle and spatula in the meantime. You're going to use them again.

To make the mint layer, beat all the mint layer ingredients in your mixer until smooth.  Spread over the brownies (like icing) and return the brownies to the fridge for another 15 or so minutes.

To make the chocolate layer, place the 6 tbsp. of butter and chocolate chips in a medium-sized glass bowl and microwave for 1 minute or until the chips have almost completely melted.  Stir until smooth.  Drizzle over the mint layer, using the back of your spoon to spread it over the top completely.  Return the brownies to the fridge until ready to cut and serve.  Store in the fridge. Pin It