Chocolate Mint Brownies

• 2 ounces, weight Unsweetened Chocolate, Chopped
• 11 Tablespoons Butter, Divided
• 1 cup Granulated Sugar
• 2 whole Eggs
• 1/2 cups Cake Flour
• 6-1/2 teaspoons Creme De Menthe Syrup, Divided
• 1/2 teaspoons Vanilla Extract
• 1 cup Powdered Sugar, Sifted
• 1 Tablespoon Milk
• 3 Tablespoons Half-and-half
• 1/2 cups Chocolate Chips

1. Brownie layer:
2. Preheat oven to 350u0b0F.
3. Melt chocolate and 1/2 cup butter in double boiler. Set aside to cool. In a stand mixer, beat sugar and eggs until very light and fluffy, at least 5 minutes. Add chocolate, flour, 1/2 teaspoon creme de menthe and vanilla extract. Mix until just blended.
4. Pour into a foil-lined 8x8x2 glass pan. Spread evenly and bake for 25 minutes. Let cool slightly.
5. Mint layer:
6. Beat 2 tablespoons butter, powdered sugar, the remaining 6 teaspoons (2 tablespoons) creme de menthe syrup and milk until smooth, about 3 minutes. Spread over baked brownies. Let stand until set, about an hour.
7. Chocolate layer:
8. Heat half-and-half over low heat until simmering. Take off heat and stir in chocolate chips until smooth. Whisk in the remaining 1 tablespoon butter. Let cool slightly. Transfer chocolate mixture to a Ziploc bag (or piping bag) and snip the corner of bag and pipe chocolate over the mint layer. Let stand until set, about an hour.
9. Lift foil and brownies out of pan and cut into 16 squares.

chocolate, butter, sugar, eggs, flour, syrup, vanilla, powdered sugar, milk, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-mint-brownies/ (may not work)