Any chocolate and mint lover's dream! For Spa for the Soul, I covered the brownies with fondant for a more elegant, petit-four look. Usually it's made as a sheet cake and cut to serve.
Ingredients:
Cake:
1 cup flour
1 cup sugar
1 stick margarine - softened
4 eggs
1½ cups chocolate syrup (do NOT use Nesquik - it's too runny! Make sure you buy the Jewish brands)
1 tsp. baking powder
Peppermint Filling:
2 cups icing sugar
1 stick margarine—softened
1 Tbsp. water
¼-½ tsp. peppermint oil—to taste
Few drops of green food coloring
Chocolate Topping:
¾ stick margarine
8 oz. semi sweet baking chocolate
Directions:
Combine all cake ingredients and mix well. Grease a cookie sheet (use the baking sprays with flour added). Pour batter into cookie sheet.
Bake at 350° for 25-30 minutes. It might look a little wet. Let cool.
Mix all filling ingredients together and spread over the cake after it cools.
Melt frosting ingredients in a double boiler. Mix until smooth. Pour over the peppermint filling on cake and spread evenly with a spatula.
Refrigerate to harden.