Whether you prefer a smaller portion or to indulge in a larger one, these treats are truly heavenly.  Chocolate and mint were born to be together.   In making the brownie portion of this dessert I had to learn how to cream butter.  This was baking technique I was aware of and certainly not a skill I possessed.  The recipe itself just said "Cream butter", so after further Google research I found what it was to cream butter.  And along the way I learned that bakers use this technique to make the cake/brownie light fluffy baked products.  A skill I will surely use in recipes to come.  Click on the following link in you too need to Learn How to Cream Butter.  

     I made this dessert for Christmas Eve and Christmas Day festivities.  It was a hit at both parties.  Hope you and yours enjoy their deliciousness as much as me and mine.  Cheers!

Mint Chocolate Brownies (by Dorothy Arena)

Part I: Brownie Base

Ingredients: 1 C Flour, 1 C Sugar, 1/2 C soft butter, 4 eggs, 16 oz can Hershey Syrup

Instructions: 

1. Cream Butter

2. Add sugar and eggs, beat well

3. Add flour and chocolate syrup, beat well

4. Pour into a greased 9x13 pan.

5. Bake at 350* for 25-30 minutes

6. Let Cool

Part II: Mint Layer

Ingredients: 2 C Confectioners Sugar, 1/2 C soft butter, 1 T water, 1/2-3/4 tsp mint extract, 3 drops of green food coloring

Instructions: 

1. Beat all ingredients well

2. Spread over the COOLED brownie base

Part III: Chocolate Topping

Ingredients: 6 Tbsp butter, 1 C semi-sweet chocolate chips

Instructions:

1. Microwave the butter and chocolate chips together for approx. 1 minute.  

2. Stir until smooth and well blended

3. Spread over the mint layer

4. Refrigerate. 

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