MInt Brownies

This is Kristy Hill's recipe and if that doesn't tell you they are delicious I made these for St. Patrick's day to take to a teacher appreciation lunch at Cameron's school and now the art teacher is in love with me because of them. I've never made brownies using Hershey's syrup before but they turn out amazing!

Chocolate Mint Dessert

Step 1-

1 c flour

1 c sugar

1/2 c butter

4 eggs

1 16oz. can Hershey's syrup

Mint Cream Center:

2 c confectioners' sugar

1/2 c butter

1 T water

1/2 - 3/4 teas. mint extract

3 drops green food color

combine all ingredients;beat until smooth. Spread on cooled Choc. layer.

Chocolate Topping:

6 T butter

1 c Hershey's Semi-sweet Chocolate chips

In small saucepan over very low heat melt butter and chocolate chips. Remove from heat; stir until smooth. Cool slightly before spreading on Mint Cream or it will melt it.

Heat oven to 350. Grease 9X13 baking pan.

Mix flour, sugar, butter, eggs and syrup. Beat until smooth. Pour in greased pan; bake 25-30 min. Cool completely in pan. I put in fridge to cool. Spread the mint cream center on cake. Cover and chill again. Pour Chocolate topping over chilled dessert. Cover and chill at least 1 hour before cutting.