Triple Layer Brownies

Last night I made a double batch of Triple Layer Brownies, one batch with Creme de Menthe flavoring in the center and the other with Triple Sec. You can make a non-alcoholic version using a drop or two of peppermint extract or orange extract in their place. I tint the icing to "match" the flavor (althought if you use green Creme de Menthe, the alcohol with take care of the coloring too.) You can use just about any flavorful alcohol in the middle layer - Kirshwasser (red tint), Chambord (pink/purple). I haven't tried coconut or coffee flavors yet, but I plan to try them. Really - what doesn't go with chocolate?

 TRIPLE LAYER BROWNIES

Brownie Layer

4 eggs, beaten

1 cup. sugar

1 cup flour

1-16 oz. can of Hershey's syrup (NOT the kind in the squeeze bottle)

1/2 tsp. salt

1 tsp. vanilla

Mix in the order given. Line a 13" x 9" pan with foil, preferably non-stick and pour in batter. Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Cool on a wire rack. When the brownie is cool, remove it from the pan , keeping it on the foil.

Filling Layer

2 cups confectioners' sugar

2 TBS. Creme de Menthe or other flavored liqueur

1/2 cup butter, softened

Food dye (optional; gel types work best)

Mix thoroughly and spread evenly on the cooled brownie

Topping Layer

6 oz. semi-sweet chocolate bits

6 TBS. butter

Microwave until melted, stirring every 30 seconds (chips hold their shape and can look deceptively firm when they are actually melted). Pour the topping evenly over the filling and cool.

The chocolate sets up about as firmly as a ganache, so it's difficult to cut this into bars that will look nice. I score the topping layer first, then cut one row at a time with a non-serrated knife, wiping the blade clean after cutting each row. Try to press through the cookie, rather than sawing or dragging, which will pull the topping along with the blade.