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 chocolate syrup,
then flour, just until blended. Fold in the
chopped cookies.
Pour into a greased 13-in. x 9-in. baking pan. Bake
at 350° for 25-30 minutes or until a toothpick
inserted near the center comes out clean (do not
overbake). Cool completely on a wire rack.
For mint cream, in a small bowl, cream butter and
confectioners' sugar until light and fluffy. Beat in
the milk, extract and food coloring. Frost brownies;
sprinkle with crushed cookies. Cut into squares.
Originally Submitted
1/1/2013
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