Mint Brownies

Layer 1:

1 c. sugar

1 stick margarine

1 can Hershey's syrup (chocolate)

1/2 tsp. baking powder

4 eggs

1 c. flour

Layer 2:

1 stick margarine

1 T. milk

Dash of green coloring

2 c. powdered sugar

1/2 tsp. peppermint extract

Layer 3: 

1 stick melted margarine

1 c. chocolate chips

Layer 1: Mix and bake at 350 for 25 minutes in greased 10x15-inch jellyroll pan. Cool and refrigerate for 20 minutes. Layer 2: Combine all ingredients and spread over cooled brownies. Refrigerate for 20 minutes. Layer 3: Melt margarine and chips together. Pour over layer 2 and refrigerate or freeze before cutting. Note: Can keep in Tupperware for 1 month in freezer.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987