Chocolate Mint Brownies
"Perfect for St. Patrick's Day, and it feeds an army! This recipe is from America's Best Church Supper Recipes/Taste of Home from Helen Baines of Elkton, Maryland. She says they get moister if they are left in the refrigerator for a day or two before serving if you can leave them alone that long. They are very rich but delicious. I couldn't find mint chocolate chips so I used Andes Mints instead. I also found it needed a little more cooking time, but that may vary by altitude and your stove. Thank you Helen for the great recipe!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
5-6 dozen
- Serves:
- 72
ingredients
- 1⁄2 cup butter, softened
- 4 eggs
- 16 ounces chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup sugar
-
Filling
- 1⁄2 cup butter, softened
- 2 cups confectioners' sugar
- 1 tablespoon water
- 1⁄2 teaspoon mint extract
- 3 drops green food coloring
-
Topping
- 10 ounces mint chocolate chips
- 1⁄2 cup butter, plus
- 1 tablespoon butter
directions
- In a large mixing bowl, combine the first seven ingredients.
- Beat at medium speed for 3 minutes.
- Pour batter into a greased 13x9x2" baking pan.
- Bake at 350 for 30 minutes (top of brownies will still appear wet).
- Cool completely on a wire rack.
- In a mixing bowl, combine the filling ingredients until creamy.
- Spread over cooled brownies.
- Refrigerate until set.
- For the topping, melt chocolate chips and butter.
- Let cool for 30 minutes, stirring occasionally.
- Spread over filling and chill.
- Cut into squares.
- Store in refrigerator.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
