I hosted a Lia Sophia party and made these brownies to share. I was trying to work “green” into the food since the party was on St. Patrick’s Day. The ladies all seemed to like them a lot. I actually used a box brownie mix and then added the mint and chocolate topping from this recipe, which I got from the All Recipes website.
1 C. white sugar
1/2 C. butter, softened
4 eggs
1 1/2 C. chocolate syrup
1 C. all-purpose flour
2 C. confectioners’ sugar
1/2 C. butter, softened
2 T. creme de menthe liqueur
6 T. butter
1 C. semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish.
- In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
- In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
- In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.