Flamingo Pink & Aqua

Thought I’d start out with my go-to dessert recipe.  I’ve made these brownies so many times that I don’t even eat them anymore (not just because I’ve gone gluten-free; these would be super easy to convert, just use a gluten-free brownie mix for the base). These brownies got me through grad school…at every event that called for a baked good I would trot these out, even my diabetic friend would risk a coma for one (or a few) of these…  Just look at the recipe–old & chocolate stained from the repeated uses:

Brownies:

• 1 C flour
• 1 C sugar
• 1/2 C butter
• 4 eggs
• 1 1/2 C or 16 oz can of Hershey’s syrup

Preheat oven to 350°F
Grease 9 x 13 pan
Beat sugar & butter, add eggs, then flour, then syrup
Bake 25-30 minutes
Cool completely
Alternatively, make box brownies according to the directions (it’s what my mom does & her’s always turn out amazing)

Center:

• 2 C powdered sugar
• 1/2 C butter
• 2 Tbsp Crème de menthe liqueur

Mix until smooth
Spread onto cooled brownies, then refrigerate for 1 hr

Top:

• 6 Tbsp butter
• 1 C semi-sweet chocolate chips

Melt in the microwave and spread on
Refrigerate for at least 1 hr

Notes: dying to try this with a different liqueur, maybe Chambord (raspberry) for Valentine’s Day?  Will post pictures if I do 🙂

Happy Baking!