pat's Recipe

Indiana Mint Brownies

Category: Brownies

1 cup all-purpose flour
1 cup sugar
1 16-ounce can chocolate flavored syrup
(1 1/2 cups)
4 eggs
1/2 cup butter, softened
Mint cream (recipe follows)
Chocolate topping (recipe follows)

In a mixing bowl, beat together the flour, sugar, syrup, eggs and butter with an electric mixer on low speed till combines, then 1 minute on medium speed.
Turn mixture into a greased 13x9x2-inch baking pan. Bake in a 350 oven for 30 to 35 minutes or till 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 15 minutes before spreading on cooled brownies).
Spread mint cream over the cooled brownies.
Pour slightly cooled chocolated topping over mint layer. Cover and chill for at least 1 hour. Store the brownies in the refrigerator. Makes about 50 small brownies.

MINT CREAM: In a small mixing bowl, beat together 2 cups powdered sugar, 1/2 cup softened butter, 1 Tbsp water, 1/2 tsp mint extract and 3 drops green food coloring. Beat till smooth.

CHOCOLATE TOPP"ING: In a heavy, small saucepan, combine 1 cup semisweet mint-flavored chocolate pieces OR semisweet chocolate pieces and 6 Tbsp butter. Cook over low heat till chocolate melts. Or, in a small microwave-bowl, microcook on 100% power for 1 to 1 1/2 minutes or till chocolate melts, stirring occasionally.

For two-tone chocolate-mint curls, use a vegetable peeler to shave curls from the chocolate-mint candys striped side.