Chocolate Mint Brownies

These are the greatest mint brownies ever! I found this recipe at Taste Of Home last year. They have my favorite recipes. These brownies even taste better the next day! They are so moist! I love to make them for family events. Everyone loves them, or at least they say they do! This next weekend my sister-in-law asked me to make them for my nieces baptism and I'm having my mother in'-law make them the next day for after Xander's blessing. They're that yummy!For the topping chocolate mints I like to use Andes mints. You can find them in the baking section at Wal-Mart. I've looked for them at other stores and it's hard to find them elsewhere. Enjoy!

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 can (16 ounces) chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 
  FILLING:
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon water
• 1/2 teaspoon mint extract
• 3 drops green food coloring
• 
  TOPPING:
• 1 package (10 ounces) mint chocolate chips
• 1/2 cup plus 1 tablespoon butter, cubed

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
• For filling, in a small bowl, cream butter and confectioners' sugar; add the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
• For topping, melt chocolate chips and butter. Cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. Yield: 5-6 dozen.

Prep: 20 min. Bake: 30 min. + cooling