I'll care for you forever

When it comes to desserts I usually let Thatboy make the decisions. Mostly because I really don't do much dessert. I tend to eat my big meal at lunch...which I stretch throughout the day, so usually after dinner I'm pretty much done with food. It also helps that I don't have much of a sweet tooth. But Thatboy must have grown up with dessert, because he craves it daily. And lately, things have been so crazy that I've been using baking as stress relief. It's been good crazy though, and the benefits of such craziness is that there are always a ton of friends to share these desserts with. Thatboy and I were going to a hip hop happening kind of party and I wanted to bring a dessert, so I went with Thatboy's favorite combination - mint and chocolate. One of my bestest friends, Prez, knows how much Thatboy loves mint and chocolate and she passed along a recipe for her triple layer brownies which combine chocolate, mint, and then more chocolate. The only problem is that Prez didn't mention what size pan to use, so I figured I should just use my normal brownie pan. That wasn't my best idea since I ended up with triple layer cake instead of brownies. Take my word, these are probably supposed to be nice thin layer upon nice thin layer - so use a looong pan, maybe 11x13?

Although I heard no complaints about the size. Instead I got a million questions about what I used to make the middle mint layer. It's no secret, you can buy peppermint extract in just about any supermarket. And that glorious shade of green? Why it's straight from the food coloring bottle!

Prez's 3 Layer Mint Cake....er....Brownies
1st layer

• 1 stick butter
• 1 cup sugar
• 1 cup flour
• 4 eggs
• 16 oz chocolate syrup

1. Cream butter and sugar.
2. Add eggs.
3. Add flour and syrup.
4. Bake at 350 for 25-30 minutes in a greased and floured pan.
5. Completely cool

2nd Layer

• 1 stick butter
• 4 cups powdered sugar
• 4-5 Tbsp milk
• 7 drops green food coloring
• 2 tsp peppermint

1. Mix all.
2. Coat over cooked brownies.
3. Cool in fridge 20 minutes.

3rd Layer

• 1 stick butter
• 12 oz chocolate chips

1. melt and pour over 2nd layer.
2. Spread with a knife.
3. Put back in fridge 30-40 minutes then cut into squares.
4. Refrigerate again.

Originally I had this to serve 12, as pictured above, but it was just too much, so we ended up cutting each square in half.
Each serving (for 24 squares) had:

• Calories: 370.5
  
• Total Fat: 17g
• Total Carbs: 52.3g
• Protein: 2.9g