Serves: 5
Total Calories: 932
Yield: 4 dozen
Beat flour, sugar, 1/2 cup butter, eggs and syrup in a large bowl until smooth; pour into a greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until top springs back when lightly touched. Cool completely in pan. Combine powdered sugar and 1/2 cup butter, water, mint extract and food coloring in a bowl; beat until smooth. Spread over brownies; chill. Melt chocolate chips and remaining butter in a double boiler; stir until smooth. Pour over chilled mint layer; cover and chill until set. Cut into small squares to serve.
This Double Chocolate-Mint Brownies recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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