Chocolate Mint Brownies

Perfect for St. Patrick's Day, and it feeds an army! This recipe is from America's Best Church Supper Recipes/Taste of Home from Helen Baines of Elkton, Maryland. She says they get moister if they are left in the refrigerator for a day or two before serving if you can leave them alone that long. They are very rich but delicious. I couldn't find mint chocolate chips so I used Andes Mints instead. I also found it needed a little more cooking time, but that may vary by altitude and your stove. Thank you Helen for the great recipe!

• Ready In: 1 hr 30 mins
• Serves: 72
• Yields: 5-6 dozen

Ingredients

• 1⁄2 cup butter, softened
• 4  eggs
• 16  ounces  chocolate syrup
• 1  teaspoon vanilla extract
• 1  cup all-purpose flour
• 1⁄2 teaspoon salt
• 1  cup sugar

• Filling

• 1⁄2 cup butter, softened
• 2  cups confectioners' sugar
• 1  tablespoon water
• 1⁄2 teaspoon  mint extract
• 3  drops  green food coloring

• Topping

• 10  ounces  mint chocolate chips
• 1⁄2 cup butter, plus
• 1  tablespoon butter

Directions

1. In a large mixing bowl, combine the first seven ingredients.
2. Beat at medium speed for 3 minutes.
3. Pour batter into a greased 13x9x2" baking pan.
4. Bake at 350 for 30 minutes (top of brownies will still appear wet).
5. Cool completely on a wire rack.
6. In a mixing bowl, combine the filling ingredients until creamy.
7. Spread over cooled brownies.
8. Refrigerate until set.
9. For the topping, melt chocolate chips and butter.
10. Let cool for 30 minutes, stirring occasionally.
11. Spread over filling and chill.
12. Cut into squares.
13. Store in refrigerator.