Chocolate Mint Brownies (Tastes JUST like an Andies Mint)

I am rather addicted to Pinterest.  If you have never been there, you should.  Go now. Click the link, but come right back please!  I have managed to get one of my great friends addicted as well.  The other week she pinned some brownies with the note saying "I think you should make these and I will come over and help you eat them. :)"  So I decided to make them!

Some friends and I started a craft group called "The (Not So) Crappy Craft Club".  Feel free to check it out on Facebook.  Basically once a month we get together and do a cheap and easy craft.  I made these brownies for our first official meeting.  They were a big hit.  They taste JUST like an Andies mint.

Hope you like them! Please don't pay attention to the amount of butter.  It is WELL worth it.

Ingredients: 

Bottom layer:

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 4 large eggs, beaten
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 (16-ounce) can chocolate syrup  (I used 2 cups of Hershey's Chocolate Syrup.)

Mint Layer: (My kids aren't fans of mint.  I think I will substitute Vanilla extract next time)

• 2 cups powdered sugar 
• 1/4 cup butter, melted
• 2 tablespoons milk
• 1/2 teaspoon peppermint extract 
• 3 drops green food coloring

Glaze:

• 3/4 cup semisweet chocolate chips 
• 3 tablespoons butter

Directions: 

1. Preheat oven to 350°. 
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife.  (Never EVER scoop out flour with the measuring cup.  You will pack too much flour into the cup and EVERYTHING you make will be very dense.)  
3. Combine flour and salt; stir with a whisk. 
4. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. 
5. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! 
6. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. 
7. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. 
8. Cool completely in pan on a wire rack.
9. To make the mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl.
10. Beat with a mixer until smooth. 
11. Spread mint mixture over cooled cake.  
12. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. 
13. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. 
14. Let stand 2 minutes. 
15. Spread chocolate mixture evenly over top.  It doesn't look like a lot, but it will cover it.
16. Cover and refrigerate until ready to serve. 

When you go to serve it I would run a knife around the edges so it will release easily.  I found the bottom brownie part slides out easily once the seal is broken from the top edge with the glaze.

Enjoy!

Original Recipe from Mel's Kitchen Cafe