For brownies:

2/3 cup flour

1/2 tsp. salt

1/4 cup granulated sugar

2 T. dark cocoa powder

6 semisweet chocolate

1/2 cup light brown sugar, packed

1/2 cup PA Preferred unsalted butter from Grube’s Dairy Store

2 large PA Preferred eggs from Grube’s Dairy Store lightly beaten

For cream filling:

1/4 cup light corn syrup

1/8 tsp. salt

1/2 tsp. vanilla extract

1-1/2 cups powdered sugar

2 T. PA Preferred unsalted butter from Grube’s Dairy Store

1 to 2 drops of Spearmint oil to taste

For glaze:

3 oz. semisweet chocolate

2 T. PA Preferred unsalted butter from Grube’s Dairy Store

Directions:

For brownies:

Preheat oven to 350 degrees F. Grease and flour an 8x8 inch pan.

Sift together flour, cocoa, and salt in a small bowl and set aside.

Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water.

Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.

Whisk in eggs and vanilla extract until just combined (do not over mix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.

Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.

For cream filling:

Beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy. Add Spearmint oil and mix. Spread on top of cooled brownies into an even layer. Refrigerate for at least 2 hours or until set.

For glaze:

Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible.