Ingredients
Ingredients for brownies:
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1-1/2 cups chocolate syrup
- 1 cup all-purpose flour
- 6 Thin mints cookies, chopped
Ingredients for Mint Cream:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 tablespoon 2% milk
- 1/4 to 1/2 teaspoon mint extract
- 2 drops green food coloring
- Additional thin mint, crushed
Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
- For mint cream, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the milk, extract and food coloring.
- Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.
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