Friday Food: Chocolate Mint Brownies

Chocolate and mint have always been one of my favorite combinations. And when my husband specifically requested that I make Chocolate Mint Brownies, how could I say no? I often make these at Christmas. The recipe is adapted from an old Taste of Home magazine. These brownies are good when they are just made, but they are even better if they stay in the fridge for a day or so before eating. They get moister and yummier. Enjoy!

Chocolate Mint Brownies

Brownies:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 16-oz can Hershey's chocolate syrup*
1 cup sugar

Filling:
2 cups confectioner's sugar
1/2 cup butter, softened
1 Tbsp water
1/2 tsp mint extract
1-3 drops green food coloring (if desired)

Topping:
1 3/4 cup chocolate chips
1/2 tsp mint extract
9 Tbsp butter

Combine the first 7 ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 30 minutes. Top of brownies will still appear wet. Cool completely.
Combine filling ingredients in a medium mixing bowl. Beat until creamy. Spread over cooled brownies. Refrigerate until set.
For topping, melt chocolate chips and butter in the microwave for about 1 minute. Mix together. Pour over filling and spread to even out.
Chill before cutting. Store in refrigerator.

* If you don't have any chocolate syrup, you can make your own:
1/2 cup cocoa
1 cup sugar
1 cup water
1 tsp vanilla
Dash salt

Combine cocoa, sugar, and salt in saucepan. Add water, mix until smooth. Bring to boil. Boil for 1 minute. (Watch it while it's boiling, it boils over fast!) Remove from heat. Add vanilla.