There are three parts to this recipe and each part has to cool so allow extra time for this. I like to make these on a day when I am going to be home because of the cooling time.
BROWNIE
1 cup all-purpose flour
1 cup sugar
1/2 cup softened butter
4 eggs
1 -16 ounce can Hershey's syrup
(about 1-1/2 cups)
Preheat oven to 350 degrees. Grease 13x9x2 inch baking pan. Mix sugar and butter together in a large mixing bowl until light and fluffly. Add eggs one at a time, beating after each addition. Stir in chocolate syrup and flour( do not over mix) Pour into prepared pan and bake for 25 minutes( top may appear wet but don't over bake) top should spring back when it is done. Cool about 2-3 hours
CREAMY MINT LAYER
2 cups powdered sugar
1/2 cup softened butter
1 teaspoon peppermint flavoring
6 drops green food coloring
1 tablespoon water
Cream the buter and sugar until blended. Add the rest of ingredients and mix well. Spread over brownie layer and cool in the refigerator about 1-2 hours.
CHOCOLATE CREAM LAYER
1/2 cup butter
1-1/2 cups semi-sweet chocolate chips
Melt chocolate and buter until a smooth consistency.
You may do this in the microwave or on top of the stove in a double boiler. I used a glass measuring cup that can be used in a microwave. I did 15 seconds, stirred and did 15 seconds stir until the butter and chocolate were smooth.. Be careful not to over cook do short times in your microwave or you will burn the chocolate. When smooth spread over cream layer, carefully spreading so you don't mix the cream and choclate layers.
~~~~~ENJOY~~~~~
These are great at Holiday times like Christmas or St. Patricks day. You may use a different food color like red if you were going to make them for Valentines Day and you may also experiment with different flavors. I did try substituting white chocolate but didn't have success. I will try this again using white choclate chips and see if it will work that way.
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