Mint Chocolate Brownies

Brownie Layer

1/2 cup butter, softened to room temperature

1 cup granulated sugar

4 eggs, at room temperature

1 (16 oz) can Hershey's chocolate syrup

1 teaspoon vanilla extract

1 cup all-purpose flour

Filling Layer

1 cup butter, softened to room temperature (2 sticks butter)

4 cups powdered sugar

2 tablespoons cream or milk

2 ounces (4 tbsp) creme de menthe (See note below)

1 teaspoon peppermint extract

dash green food coloring, optional

Topping

1 cup semi sweet chocolate chips

2 tablespoon vegetable oil

Directions

To make the brownies, use an electric mixer to cream together the butter and sugar, until smooth. Add the eggs, one at a time and beat until incorporated. Add the chocolate syrup and vanilla and beat until it is mixed in. Add the flour and mix just until it has incorporated. Pour into a greased and floured jelly roll pan (10x15x1") and bake 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the filling, using an electric mixer to beat together the softened butter and powdered sugar until smooth, light and fluffy. add the cream, creme de menthe, peppermint extract, and food coloring, if using. Beat until smooth and fluffy. Add additional milk of frosting is too thick. Spread over the cooled brownies.

To make the topping, in a glass bowl, combine the semi sweet chocolate chips and vegetable oil and melt in the microwave to melt thoroughly. This should only take a couple of minutes. Cool slightly and carefully spread over the filling layer and use a spoon to spread evenly. Chill in the refrigerator until set/

Store brownies in the refrigerator.