I made these brownies this weekend since it had been so long since I did. For some reason, the mint layer wasn't as thick as when I made it before and blogged about them (way back in 2008). Elisa and I think they tasted better today, the next day, than they did on the day they were made. Moist and chocoalatey with creamy mint. Yummy combination!
1 c. flour
1/2 t. salt
1 c. granulated sugar
4 large eggs, beaten
1/4 c. butter, melted
2 T. water
1 t. vanilla extract
1 (16-oz.) can chocolate syrup
2 c. powdered sugar
1/4 c. butter, melted
2 T. milk
2 t. peppermint extract
2 drops green food coloring
3/4 c. semisweet chocolate chips
3 T. butter
Preheat oven to 350°. Coat 9x13-inch pan with cooking spray. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir.
In separate bowl, combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into baking pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve.
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