Surprisingly Moist Chocolate Mint Brownies

"These are surprisingly moist, and I think it's the chocolate syrup in it. I ended up making my own homemade chocolate syrup because I didn't have any. Luckily, I discovered how simple it is and how much tastier too. This is a great brownie, and I don't like chocolate. Serving size is estimated. Recipe courtesy of Taste of Home."
 
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Ready In:
50mins
Ingredients:
15
Yields:
6 dozen
Serves:
15-20
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ingredients

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directions

  • Preheat oven to 350.
  • In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in syrup and vanilla.
  • Add flour and salt and mix well.
  • Pour in a greased 13 x 9 inch baking pan.
  • Bake 30 minutes (top of brownies will appear wet). Cool on a wire rack.
  • For filling, in a small bowl, cream butter and confectioners' sugar. Add water, extract, and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
  • For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally.
  • Spread over filling. Chill.
  • Cut into 72 bars. Store in refrigerator.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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