YIELD: 1 jelly roll pan
Ingredients: The Brownie Layer
* 1/2 cup (1 stick) softened butter
* 1 1/2 cup of Hershey's syrup
* 4 eggs
* 1 cup sugar
* 1 cup all purpose flour
* Pinch of anise (Optional)
* Pinch of cloves (Optional)
Ingredients: The Mint Layer
* 2 cups powdered sugar ( I sift it - if it's lumpy or clumped)
* 1/2 cup (1 stick)softened butter
* 1 tablespoon water
* 3 drops of green food coloring
* 1/2 teaspoon peppermint extract
Ingredients:The Thin Chocolate Frosting Layer
* 1 cup of MINT chocolate chips (if you can't find this - use normal chocolate chips and add 1/4 teaspoon peppermint extract)
* 6 tablespoons of melted butter
Brownie Layer Procedure
Preheat oven to 350°F.
Lightly butter a jelly roll baking pan.
Melt the butter and stir in a can of Hershey's chocolate.
Set aside.
Beat eggs and sugar in large bowl
Add the chocolate mixture, flour, and vanilla.
* If you want - add a pinch of cloves and a pinch of anise powder. (Again it's an option)
* Stir until just blended. Don't go for light fluffy and airy. Just blend.
* Cook 20 minutes (really!) The top will look wet. That's what you want. Just kinda wiggle the pan to make sure the batter is cooked.
NOTE: The look will fool you - that's why you want to tooth pick test or wiggle the pan. Put the brownies in the fridge to cool down while you make the mint layer. They don't need to cool off to "cold". But they need to cool some.
Mint Layer Procedure
* Combine all the mint layer ingredients in a bowl. (The powdered sugar, butter, and extract - leave the water out at first)
* Beat until all the lumps are gone.
* If you need the water - then add it. You may not. I just eyeball it. Spread this over the some-what cooled brownies.
This is the stage you want to cool everything down until it the two layers are set.
Thin Chocolate Layer Procedure
Stir the mint chocolate chips and the butter in small saucepan over low heat.
Stir just until smooth.
Cool slightly.
Pour over mint topping, if it doesn't spread evenly - help it out.
Sometimes I dip a thin spatula in water and move the warm frosting along.
Ingredients: The Brownie Layer
* 1/2 cup (1 stick) softened butter
* 1 1/2 cup of Hershey's syrup
* 4 eggs
* 1 cup sugar
* 1 cup all purpose flour
* Pinch of anise (Optional)
* Pinch of cloves (Optional)
Ingredients: The Mint Layer
* 2 cups powdered sugar ( I sift it - if it's lumpy or clumped)
* 1/2 cup (1 stick)softened butter
* 1 tablespoon water
* 3 drops of green food coloring
* 1/2 teaspoon peppermint extract
Ingredients:The Thin Chocolate Frosting Layer
* 1 cup of MINT chocolate chips (if you can't find this - use normal chocolate chips and add 1/4 teaspoon peppermint extract)
* 6 tablespoons of melted butter
Brownie Layer Procedure
Preheat oven to 350°F.
Lightly butter a jelly roll baking pan.
Melt the butter and stir in a can of Hershey's chocolate.
Set aside.
Beat eggs and sugar in large bowl
Add the chocolate mixture, flour, and vanilla.
* If you want - add a pinch of cloves and a pinch of anise powder. (Again it's an option)
* Stir until just blended. Don't go for light fluffy and airy. Just blend.
* Cook 20 minutes (really!) The top will look wet. That's what you want. Just kinda wiggle the pan to make sure the batter is cooked.
NOTE: The look will fool you - that's why you want to tooth pick test or wiggle the pan. Put the brownies in the fridge to cool down while you make the mint layer. They don't need to cool off to "cold". But they need to cool some.
Mint Layer Procedure
* Combine all the mint layer ingredients in a bowl. (The powdered sugar, butter, and extract - leave the water out at first)
* Beat until all the lumps are gone.
* If you need the water - then add it. You may not. I just eyeball it. Spread this over the some-what cooled brownies.
This is the stage you want to cool everything down until it the two layers are set.
Thin Chocolate Layer Procedure
Stir the mint chocolate chips and the butter in small saucepan over low heat.
Stir just until smooth.
Cool slightly.
Pour over mint topping, if it doesn't spread evenly - help it out.
Sometimes I dip a thin spatula in water and move the warm frosting along.
