Chocolate Mint Results

The good news is that 16 oz was exactly enough chocolate to make these things awesome! Wow. Just finished them tonight.

Funny story about these brownies. We used to frequent a favorite Thai restaurant where our favorite waiter was a man named Tiwa. One year I made Christmas goodies for the staff there and invited them to the Candlelight service at our church. None of them came, but Tiwa was enraptured over these brownies, and mentioned them OFTEN.

So for ever after, I made them for him for special occasions. In February I made him some with pink filling (Valentines). At Easter I made them with white filling. When he flew back to Thailand for vacation, I made him a half batch to take with him. The idea was that they would last him a while on the plane.

He told us later he ate them all before he ever got on the plane! Alas, the restaurant closed, and we have no way to get ahold of him. He has our number and I hope he calls because someone has to take a bunch of these off our hands!

Here's the recipe:

Chocolate Mint Brownies

Base Layer:

1 cup sugar

½ cup butter

4 eggs

1 cup flour

½ tsp salt

16 oz. chocolate syrup

1 tsp vanilla

Mid Layer:

4 cups confectioner’s sugar

1 cup room temperature butter

4 Tbsp Crème de menthe (can substitute peppermint flavoring instead)

3 drops green food coloring

Top Layer:

6 oz chocolate chips

6 Tbsp butter

Instructions:

Base Layer:

Cream room temperature butter with sugar. Add other ingredients and mix in an electric mixer. Spread into a large cookie sheet with sides (a jelly roll pan works best). Bake at 350⁰ F for 18-24 minutes. Brownies should start to pull away from the sides of the pan and toothpick should come out clean. Cool completely.

Mid Layer:

Cream ingredients together in electric mixer. Spread over cooled layer. Chill

Top Layer:

Melt ingredients together in a double boiler, stirring often. Pour on top of other 2 layers. Refrigerate until ready to serve. Cut into VERY SMALL brownies because these things are VERY RICH!