Chocolate Mint Brownies

For 24 Brownies (9X13-inch pan), Chocolate Mint Brownies keeps the list centered on salt, eggs and water. Set aside about 43 minutes.

• Yield 24 Brownies (9X13-inch pan)
• Ready in 43 minutes
• Prep 20 minutes
• Cook 23 minutes

Ingredients

Bottom layer

• 1 cup ( 142 g ) all-purpose flour
• ½ teaspoon salt
• 1 cup ( 212 g ) granulated sugar
• 4 large eggs, beaten
• 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

1. Preheat oven to 350°.
2. 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.
3. 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.)
4. 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.

Cool the pan before you lift the squares.