Brownie Week, Day 3

Okay, these were my favorite brownies of the whole week. I made a double recipe for a baby shower and a family party, and I still had so many leftover, which I was really excited about. The problem was that I kept eating them and after giving lots away to friends and neighbors, I finally had to throw them out because I couldn't contain myself to just 2 a day. It was bad! Some people might know these as the famous BYU brownie, but these are so much better. These are a rich chocolate brownie with a mint frosting and chocolate topping. Are you noticing a theme with these brownies this week? It's like eating a giant Andes mint! I'm not kidding though, these things are evil! So many of you said that a mint brownie would be your favorite and here it is!
Cream Mint Brownies

1 C sugar
1 1/2 C butter, softened and divided
4 eggs
16 oz canned chocolate syrup
1 C flour
1/2 tsp baking powder
2 C powdered sugar
1 T milk
1 tsp peppermint extract
2-3 drops green food coloring
6 oz chocolate chips

Combine sugar and 1/2 C butter; blend in eggs, chocolate syrup, flour, and baking powder. Pour batter into a greased 9x13 pan or jelly roll pan and bake at 350 degrees for 20 minutes. Place in refrigerator until cool. Blend in another 1/2 C butter and powdered sugar in a mixing bowl. Add milk, peppermint extract, and food coloring. Mix well and spread over chocolate brownie layer. Refrigerate until firm. Melt chocolate chips and remaining 1/2 C butter and stir until well mixed. Pour over mint layer and refrigerate until firm. Cut into squares and keep in fridge until served.

Don't forget to enter the giveaway for the Cookies, Brownies, and More cookbook. Leave a comment on Monday's brownie post telling me what your dream brownie would be made of by Friday, October 10th at 11:59pm. I will post the winner on Monday, October 13th. Good luck!