Chocolate Mint Brownies are delicious! This cherished Christmas recipe, from my dear friend and amazing baker Kathi Baty, has the perfect balance of flavors. Mint filling is sandwiched between decadent brownies and rich chocolate glaze! Enjoy!

Kathi’s Chocolate Mint Brownies

Brownie Base:
1 cup sugar
½ cup margarine
4 large eggs
1 cup all-purpose flour
1 (16 ounce) can chocolate syrup (I use Hershey’s)

Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper. Mix brownie ingredients together by hand. Pour onto prepared pan. Spread evenly to edges of pan. Bake 20 minutes. Remove from oven cool on counter before makin the next layer.

Mint Filling:
2 cups powdered sugar
½ cup margarine
2 tablespoons whole or 2% milk
2 teaspoons peppermint extract
Green food coloring (liquid): 1-2 drops or until desired color

Mix filling ingredients together. Spread on top of cooled brownies to edges of pan. Set on counter until filling sets.

Chocolate Glaze:
1 cup semi sweet chocolate chips
6 tablespoons margarine

Place chocolate chips and butter in a small bowl. Melt chocolate in microwave according to package directions. Remove from microwave and stir mixture with a small whisk until margarine is incorporated into chocolate. Pour over mint layer. Spread evenly to edges of pan. Refrigerate until chocolate sets. Using a knife that has been heated with hot water and any excess water removed, cut into 2 x 3-inch bars. Clean knife between cuts. Makes about 34 bars. Store in refrigerator.

Published in The News and Neighbor on December 13, 2017