Chocolate Mint Brownies

Just in time for St. Patrick's Day! Who doesn't love a yummy green food (nothing personal, Green Eggs & Ham).

• 1 1/2 cup plus 1 Tbsp butter, divided
• 1 cup granulated sugar
• 4 large eggs
• 16 oz chocolate syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp salt
• 2 cups powdered sugar
• 1 Tbsp water
• 1/2 tsp mint extract
• green food coloring
• 1 package (10 oz) mint chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream 1/2 cup butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13 x 9 inch pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. 

For filling: in a small bowl, cream 1/2 cup butter and confectioner's sugar; add water, extract and a few drops of food coloring until blended. Spread over cooled brownies. Refrigerate until set. 

For topping: melt chocolate chips and remaining butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. 

NOTES: If mint chocolate chips aren't available, place 1 bag (10-12 oz) of semi-sweet chocolate chips and 1/4 tsp peppermint extract in a plastic bag; seal and toss to coat. Allow chips to sit 24-48 hours. 

I used peppermint extract in the filling. I think there is also just mint extract at the store, but I had peppermint on hand and it tasted fine.

My one main concern was the gooey-ness. The recipe states that the center will still be wet looking. Mine were almost still liquid. I cooked mine 5 extra minutes. Once I let them set and finished the recipe, the center was still very mush a mooshy mess. The outsides were very brownie-like though. I think, if I made this again, I would definitely cook them at least 40 minutes. 

Makes 5-6 dozen

Prep Time: 20 minutes

Total Time: 1 hour plus chilling

Recipe from Taste of Home