Chocolate Mint Brownies

from melskitchencafe.com

Bottom layer:

1 cup all-purpose flour (about 4 1/2 ounces)

1/2 teaspoon salt

1 cup granulated sugar

4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)

1/4 cup butter, melted

2 tablespoons water

1 teaspoon vanilla extract

1 (16-ounce) can chocolate syrup

Mint layer:

2 cups powdered sugar

1/4 cup butter, melted

2 tablespoons milk

1/2 teaspoon peppermint extract

2 drops green food coloring

Glaze:

3/4 cup semisweet chocolate chips

3 tablespoons butter

Preheat oven to 350°.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.