This is another of my family’s favorite holiday “cookies.” They are easy to make and very pretty when served alongside other cookies. They are also lovely served on a plate with a strawberry.
When my daughter Erin was in elementary school, she came home one day and told me that the teacher told her she must bring a treat the next day. She told me it had to be Three-Layer Mint Brownies. After I made the brownies and took them to school, I found out her teacher said nothing of the sort! Erin just wanted the brownies.
Three-Layer Mint Brownies
24 2-inch brownies
1 cup sugar
1 stick of butter
1 cup flour
1/2 teaspoon baking powder
1 can (large size) Hershey’s Syrup
1 stick butter
2 cups powdered sugar
2 tablespoons milk
1 & 1/2 teaspoon peppermint extract
Green food coloring
1 stick butter
1 small package chocolate chips
Mix the first three ingredients. Beat until smooth. Add flour and baking powder. Mix well. Add Hershey’s Syrup. Mix well. Pour onto a greased cookie sheet and bake at 350F degrees for 25-30 minutes until a toothpick inserted comes out clean.
Mix butter, powdered sugar, milk, peppermint extract, and a few drops of green food coloring. Beat until smooth and spread on cooled brownies.
Melt butter and chocolate chips in a double boiler. This can be done in the microwave, but be careful. Chocolate burns easily so microwave it on high for one or two minutes at a time and stir it frequently. Mix well. Cool and pour over mint layer. Refrigerate to set.
Cut into two-inch squares (very rich!). Note: brownies must be refrigerated or they tend to melt.
I tried making these gluten free, and they were very good. In fact, I thought they were better than the original recipe. Instead of the flour, I put in 1/2 cup Fava Bean/Garbanzo Bean Flour plus 1/4 cup ground Flaxseed plus 1/4 cup Buckwheat Flour. I also added 2 squares of Baker’s Chocolate (melted and cooled.) Yum!