Chocolate Mint Brownies

This is my mom’s recipe. She eats more healthy than I do, but this is one of those “no foods are off limits” recipes! It reminds me of Fourth of July parties at my parents house on the lake. My daughter likes to bake them now and they are always a hit on a hot, summer day. They even taste good right out of the refrigerator.

**this one needs to be adapted a bit. It is delicious as is, but stay tuned for a dye free, unprocessed, unrefined sugar, cocoa version of this! I may even sneak in some sprouted wheat flour!**

Ingredients

• 1 cup flour
• 1 cup sugar
• 1/2 cup butter
• 4 eggs
• 1 1/2 cups Hershey syrup

Directions

Heat oven to 350 degrees.

Grease rectangular pan 13x9x2.

In large bowl, beat flour, sugar, eggs and syrup until smooth. Pour into pan.

Bake 25 to 30 minutes. Cool completely.

Brownie mix can be used for this layer.

Spread Mint Cream Layer on cake. Chill.

Pour Chocolate Topping over mint layer. Chill.

Cut in squares.

Mint Cream Layer

• 2 cups confectioners sugar
• 1/2 cup margarine
• 1 tablespoon water
• 1/2 teaspoon mint extract
• 3 to 5 drops green food coloring

Directions

Combine in mixing bowl and beat until smooth.

Chocolate Topping

• 6 Tablespoons butter
• 1 cup Hersheys Mint chocolate chips 

Directions

Microwave about one minute in microwave proof bowl, until chips are melted and mixture is smooth when stirred.