BOTTOM LAYER:
1 cup sugar
½ cup (1 stick) butter, softened
4 large eggs, beaten
1 cup all-purpose flour
½ teaspoon salt
1 (16-ounce) can chocolate syrup
1 teaspoon vanilla extract
½ cup chopped nuts
MIDDLE LAYER:
2 cups confectioners’ sugar
½ cup (1 stick) butter, softened
2 tablespoons crème de menthe
TOP LAYER:
1 cup semisweet chocolate chips
6 tablespoons butter
Preheat the oven to 350 degrees. Line a 13 × 9-inch baking pan with parchment paper.
For the bottom layer, in a large bowl combine sugar, butter, eggs, flour, salt, chocolate syrup, vanilla, and nuts. Press into pan. Bake 30 minutes.
For the middle layer, in a medium bowl mix the confectioners’ sugar, butter, and crème de menthe. Spoon over the cooled brownies.
For the top layer, in a small saucepan mix the chocolate chips and butter over low heat, stirring constantly. Let cool slightly. Spread over the middle layer. Chill thoroughly. Use the edges of the parchment paper to remove the brownies from the pan for easier cutting. Keep in the refrigerator.
Makes 20 to 24 brownies
Mary Louise Moore, Queen Mama
Fayette-Greene Mama Mia’s,
Uniontown, Pennsylvania