Hoppergrass Pie

Set oven to 350 degrees. Grease a 9″ round pan and line it with parchment paper.

To make the cake layer, mix eggs, sugars and vanilla together. Gently dump flour, baking powder, salt and cocoa powder through a sieve into the egg mixture. Pour melted butter on top of the flour. Stir to combine, but do not overwork the mixture. Stir in 1/2 cup mini chocolate chips or chopped regular size chips. Spread into the 9″ pan.

Bake for about 25 to 3o minutes. Use a toothpick to poke the cake at 25 minutes to see if it is done. If the toothpick comes out clean, it is cooked; if it still has batter, then let it bake for a few more minutes.

Let cool for 15 minutes and remove from the pan. Cool thoroughly.

Prepare the topping by whipping cream with powdered sugar until peaks form. Stir in vanilla, food coloring and Creme de Menthe.

Just before serving, spread the topping over the cooled brownie layer. Sprinkle with 1/4 cup mini chocolate chips and serve.

This can be plated with chocolate syrup on the dish and drizzled onto the cake.