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Chocolate Mint Brownies

Yield: 24 Brownies (9X13-inch pan)
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes

Ingredients

Bottom layer:

  • 1 cup (142 g) all-purpose flour
  • ½ teaspoon salt
  • 1 cup (212 g) granulated sugar
  • 4 large eggs, beaten (see note)
  • ¼ cup (57 g) butter, melted
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) can chocolate syrup

Mint layer:

  • 2 cups (228 g) powdered sugar
  • ¼ cup (57 g) butter, melted
  • 2 tablespoons milk
  • ½ teaspoon peppermint extract
  • 2 drops green food coloring

Glaze:

  • ¾ cup (128 g) semisweet chocolate chips
  • 3 tablespoons (42 g) butter

Instructions 

  • Preheat oven to 350°.
  • To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
  • To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)
  • To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Notes

Eggs: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute).