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Now I find it most appropriate that I get to introduce you to Kim with a recipe. Because she is always bringing the tastiest treats to moms meetings and gets the prize for the most recipe requests. Kim is a fellow homeschool mother, an author for Passionate Purposeful Parenting and a true example of a Titus 2 woman. We welcome her today, bringing with her the promise of more posts to come…

I have taken this dish to many potlucks and always receive multiple requests for the recipe. The rich, creamy center and moist chocolate cake are topped off by a smooth chocolate topping. It’s really easy, and the green mint center gives it a Christmasy feel.

I use 1 tsp. peppermint extract instead of the cream de menthe, as most people are more likely to have that on hand.


  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 1/2 cups chocolate syrup
  • 1 cup all-purpose flour
  • 2 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 2 tablespoons creme de menthe liqueur
  • 6 tablespoons butter
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared 9x 13 pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares. ~ recipe modified from allrecipes.com