1 (16 ounce) can (1 1/2
cups) chocolate flavor syrup
4 large eggs
1/2 cup (1 stick) butter, softened
Mint Cream (recipe follows)
Chocolate Topping (recipe follows)
curls, made from Andes Mints
Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
In mixing bowl with electric mixer on low speed, beat together flour, sugar,
syrup, eggs and butter until combined, then mix 1 minute on medium speed. Turn mixture
into prepared pan.
Bake 30 to 35 minutes at 350 degrees F or until top springs back when lightly
touched (top may appear wet). Let cool in pan on wire rack.
Meanwhile, prepare Mint Cream and Chocolate Topping. Allow Chocolate Topping
to cool for 10 to 15 minutes before spreading on cooled brownies.
Spread Mint Cream over cooled brownies.
Pour slightly cooled Chocolate Topping
over mint layer. Cover; chill at least 1 hour.
Store brownies in refrigerator.
Mint Cream: In small mixing bowl, beat together 2 cups sifted powdered sugar,
1/2 cup (1 stick) softened butter or margarine, 1 tablespoon water, 1/2 teaspoon
pure mint extract and 3 drops green food coloring, if desired. Beat until smooth.
Chocolate Topping: In small heavy saucepan, combine 1 cup semisweet mint-flavored
chocolate pieces or semisweet chocolate pieces and 6 tablespoons butter or margarine.
Cook over low heat until chocolate melts. Or, in small microwave-safe bowl, microwave
on HIGH (100% power) 1 to 1 1/2 minutes or until chocolate melts, stirring occasionally.
Yield: about 50 small brownies
For 2-tone chocolate mint curls, use a vegetable peeler to shave curls
from Andes Mints striped side.