Hershey’s Mint Brownies

for st. patrick’s day, i didn’t wake up on time to make the kids the annual green gravy over biscuits and cole reminded me as soon as i told him what day it was. so as a consolation i made these delicious brownies. years ago i cut this recipe out of a magazine but only recently tried them two years ago, and they are really good. so thought i would share it with anyone who loves mint and chocolate together.
p.s. don’t wait years before you try this recipe.

brownie ingredients and yes there is no baking soda or powder

dump all the ingredients in a bowl and beat

don’t forget to spray the pan with cooking spray and then it should look something like this

now make the mint creme by mixing 2 cups confectioners sugar, 1/2 cup soft butter,1/2 tsp. peppermint extract, and 1 T. water I used 2, beat until smooth

looks pretty

brownies are done

now spread that mint creme on top then refridgerate

melt 1 cup chocolate chips and 6 T. butter together, stir well and pour on top of brownies and put back in fridge.

Don’t you just want to eat them all! Yum, enjoy!

brownies:
1 cup all purpose flour
1 cup sugar
1/4 cup butter softened
4 eggs
1 1/2 cup hershey’s chocolate syrup (16 oz. can)

Heat oven to 350 degrees. Spray a 9×13 in pan with cooking spray. In a large bowl mix flour,eggs,sugar,butter and syrup together until smooth. Pour in prepared pan and bake for 25-30 min.

mint creme layer:
2 cups confectioner’s sugar
1/2 cup butter softened
1 T. water
1/2 tsp. peppermint extract
3 drops of green food coloring

in mixing bowl combine combine all ingredients and beat until smooth.

chocolate topping layer:
1 cup dark chocolate chips
6 T. of butter
1/2 tsp. mint extract (optional)

in small micro-proof bowl melt butter and chocolate chips together for 1 to 1/2 min. o n high, stir every 30 sec, until smooth.

When cake is completely cool spread mint layer on cake then chill. After chilled then pour chocolate topping on top and spread, cool in fridge.