Yield: about 50 small brownies
1 cup all-purpose flour
1 cup granulated sugar
1 (16 ounce) can (1 1/2 cups) chocolate flavor syrup
4 large eggs
1/2 cup (1 stick) butter, softened
Mint Cream (recipe follows)
Chocolate Topping (recipe follows)
Chocolate mint curls, made from Andes Mints
Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
In mixing bowl with electric mixer on low speed, beat together flour, sugar, syrup, eggs and butter until combined, then mix 1 minute on medium speed. Turn mixture into prepared pan.
Bake 30 to 35 minutes at 350 degrees F or until top springs back when lightly touched (top may appear wet). Let cool in pan on wire rack.
Meanwhile, prepare Mint Cream and Chocolate Topping. Allow Chocolate Topping to cool for 10 to 15 minutes before spreading on cooled brownies.
Spread Mint Cream over cooled brownies. Pour slightly cooled Chocolate Topping over mint layer. Cover; chill at least 1 hour. Store brownies in refrigerator.
In small mixing bowl, beat together 2 cups sifted powdered sugar, 1/2 cup (1 stick) softened butter or margarine, 1 tablespoon water, 1/2 teaspoon pure mint extract and 3 drops green food coloring, if desired. Beat until smooth.
In small heavy saucepan, combine 1 cup semisweet mint-flavored chocolate pieces or semisweet chocolate pieces and 6 tablespoons butter or margarine. Cook over low heat until chocolate melts. Or, in small microwave-safe bowl, microwave on HIGH (100% power) 1 to 1 1/2 minutes or until chocolate melts, stirring occasionally.
NOTE: For 2-tone chocolate mint curls, use a vegetable peeler to shave curls from Andes Mints striped side.
· 1 cup sugar
· 4 eggs beaten
· 1/2 teaspoon salt
· 1 teaspoon vanilla
· 1/2 cup butter
· 1 cup flour
· 1 cup Hershey's syrup
Pink or Green Layer
· 2 cups powdered sugar
· 2 tablespoons milk