1 c. sugar
1 stick butter
4 eggs
1 c. flour
1/2 tsp. salt
1 tsp. vanilla extract
1 (16 oz.) can Hershey's chocolate syrup
2 c. sugar
2 tbsp. Karo light syrup
1 (3 1/4 oz.) can evaporated milk
1 stick butter
1 (10 oz.) bag chocolate mint chips
Nuts (opt.)
BROWNIE: Cream sugar and butter together. Add the remaining brownie ingredients and blend well. Pour into a 9"x13" greased and floured Pyrex baking dish. Bake at 350 degrees for 30 minutes. When done, frost immediately. (Make frosting while brownies bake.)
MINT FUDGE FROSTING: Boil sugar, Karo syrup and evaporated milk together for 3 minutes. Add butter and chocolate mint chips and remove from heat. Beat with a spoon until mixture reaches spreading consistency. Spread on HOT brownies. Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.
