Chocolate Mint Brownines

I love making these brownies on or around St. Patrick's Day, since they have a little green stripe in them in the middle layer of frosting. This recipe is from an old church cookbook, Seasoned With Love, from Evangelical Bible Church in Dallas, Oregon, Morris Press, 2001. Submitted by Andrea Friesen, pg. 309.

Chocolate Mint Brownies

First Layer:

1/2 c. butter or margarine, softened
1 c. sugar
4 eggs
1 can Hershey's Syrup
1 c. flour

Second Layer:

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

Third Layer:

6 Tbs. butter or margarine
1 c. semi-sweet chocolate chips
1 tsp. mint extract

Instructions:

Preheat oven to 350. In order given, mix the butter, sugar, eggs, syrup and flour to make first layer. Pour into greased 9x13 pan. Bake approximately 30 minutes. Do not over bake. Mix ingredients for second layer and spread on cooled brownies. For third layer, melt ingredients in microwave for 1-2 minutes. Stir until completely melted. Cool until slightly thickened, then spread on top.

Merrilee's additional tips: I've found the most success melting things in the microwave by using the defrost setting. It takes longer, but reduces the risk of burning the chocolate and rendering it impossible to work with. Since there's so much butter in these, you'll want to store them in the fridge if you're not eating them right away. But I think whole thing is best when eaten at room temperature. While I prefer to cook with butter, these taste just as good with margarine. If you just can't make brownies from scratch or with so much butter and eggs, you could try just putting layers two and three on top of your favorite brownie recipe. Happy Green-Minty-Middle-of-March!