My Secrect Adict; Or Maybe not so Secrect

I love chocolate. Taken that I also love cooking it's not hard for me to come up with an excuse to make a chocolate recipe. I even plan chocolate parties and chick flick's of course!
Here is one of my favorite recipes. Being myself I couldn't make the recipe as is but had to change to suit my time and tastes. Enjoy!

Brownie part

Make a brownie mix or use this recipe.

Chocolate cake mix
1 egg
1/3 cup oil
Blend all together and press into a 9x13 pan. Bake for 15-10 minutes @ 350 degrees. It's tricky to know when it's done because of the dark color. I probably could have baked them a little less.

MINT CREAM Topping: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

I drizzled the top w/ chocolate syrup however the recipe has a yummy chocolate topping.

Original Recipe.


Chocolate Mint Dessert
Ingredients:

* 1 cup all-purpose flour
* 1 cup sugar
* 1/2 cup (1 stick) butter or margarine, softened
* 4 eggs
* 1-1/2 cups (16-oz. can) HERSHEY'S Syrup
* MINT CREAM CENTER(recipe follows)
* CHOCOLATE GLAZE(recipe follows)

Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.