Chocolate-Mint Cake Brownies
By
Effie Neff, Charleston, West Virginia; Carolyn Winner, Marietta, Ohio; Rachel Averett, Dallas, Texas
Moist brownies are topped with a layer of mint creme and a rich chocolate glaze for a tempting treat any time of year.
Preparation time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes
Yield
12 Servings
Ingredients
1 cup sugar 1⁄2 cup butter 4 eggs 1 cup flour 1⁄2 teaspoon salt 1 teaspoon vanilla 1 can hershey's syrup (16 ounces) 2 cups powdered sugar (sifted) 4 tablespoons creme de menthe topping (or 2 teaspoons peppermint flavoring) 1⁄2 cup butter greed food coloring (optional) 6 ounces chocolate chips (or 6 ounce Hershey Bar) 6 tablespoons butterInstructions
Chocolate-Mint Cake
Cream ½ cup of butter and 1 cup of sugar, add 4 eggs one at a time, add flour, salt, and Hershey’s syrup. Grease and flour a 13 x 9 pan. Spread batter in pan. Bake 30 minutes at 350ºF. Cool. Cake will be moist.
Mint Layer
Mix powdered sugar, crème de menthe, butter and greed food coloring and spread on cooled cake.
Top Glaze
Melt chocolate chips and 6 tablespoons of butter in a saucepan. Cool a little and spread on top of mint layer. Put in refrigerator. Cut into squares before chocolate gets too hard or it will crack.
Notes
Makes lovely brownies that taste like peppermint patties.
Recipe Type(s)
