Mary french's creme de menthe brownies - country living

Yield: 18 bars

Measure Ingredient
½ cup (1 stick) butter or margarine, softened
1 cup Granulated sugar
4 \N Large eggs
1 cup Unsifted all-purpose flour
¼ cup (1/2 stick) butter or margarine, softened
1 pack (12-oz) semisweet chocolate chips
½ teaspoon Salt
1 can 16-oz chocolate-flavored syrup
1 teaspoon Vanilla extract
2 cups Confectioners' sugar
2 tablespoons Mint-flavored liqueur
½ cup (1 stick) butter or margarine

CHOCOLATE BASE

MINT ICING

CHOCOLATE TOPPING

1. Prepare Chocolate Base: Heat oven to 350'F. Grease and lightly flour a 13- by 9-inch baking pan. In large bowl, beat butter until light and fluffy. Gradually beat in granulated sugar until well combined. Add eggs, one at a time beating well after each addition.

2. In small bowl or on sheet of waxed paper, combine flour and salt.

Beat flour mixture, chocolate syrup, and vanilla into butter mixture until well combined. Pour chocolate-base batter into prepared baking pan. Bake 25 to 30 minutes or until cake tester when inserted in center comes out clean. Cool base completely in pan on wire rack.

3. Prepare Mint Icing: In medium-size bowl, beat butter until light and fluffy. Gradually beat in confectioners' sugar and liqueur until smooth. Spread icing evenly over top of cooled chocolate base in baking pan. Refrigerate at least 1 hour or until well chilled.

4. Prepare Chocolate Topping: In top of double boiler or heatproof bowl, over simmering water, stir chocolate chips and butter until melted and smooth. Spread topping evenly over icing in baking pan.

Refrigerate at least 1 hour to set. Cut brownies into bars to serve.

Refrigerate any leftovers.

Country Living/Sept/90 Scanned & fixed by DP & GG

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