| CHOCOLATE MINT BARS, Brenda's original |
| 1 | cup | sugar |
| 1 | cup | flour |
| 1/2 | cup | butter, softened |
| 1/2 | tsp | salt |
| 1 | cup | chocolate syrup (was 16oz,2c) |
| 4 | | eggs |
| 1 | tsp | vanilla |
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In a large bowl beat on medium speed for 3 minutes.
Pour into greased 9x13x2 pan. Bake for 30 minutes at 350 degrees (top of brownies will still appear wet). Cool completely.
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| FILLING |
| 1/2 | cup | butter, softened |
| 1 | tbsp | milk (was water) |
| 1/2 | tsp | mint extract |
| 2 | cups | powdered sugar |
| 3 | drops | green food coloring |
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Beat the filling ingredients until creamy. Spread over cooled brownies.
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| FROSTING |
| 1/2 | cup | plus 1 tbsp butter |
| 1/4 | tsp | peppermint extract (optional) |
| 1 | pkg | chocolate chips |
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In a small saucepan, melt ingredients over low heat. Let cool for 30 minutes, stirring occasionally. Spread over filling.
Chill, store in refrigerator.
Original recipe called for 2 cups chocolate syrup, water ilo milk, and included peppermint extract in the frosting.
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