Mint Brownies

adapted from SavvyGirl & Company

For the brownie layer:

2 cups sugar

1 cup butter, softened

4 eggs

4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled

2 ½ cups flour

¼ teaspoon salt

¼ teaspoon baking powder

2 teaspoons vanilla

Mint Frosting:

4 tablespoons butter, softened

2 tablespoons evaporated milk

2 cups powdered sugar

½ teaspoon peppermint extract

1 teaspoon vanilla extract

Few drops green or red food coloring

Glaze Topping:

6 tablespoons butter

1 cup semi-sweet chocolate chips

2 teaspoons vanilla

Heat oven to 325.  Grease a 9x13 baking pan.  In large bowl, cream sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla.

Bake for 28-32 minutes, or until no imprint is left when touched or a toothpick inserted into the center comes out clean. Do not overbake.

Mix mint frosting ingredients until creamy and spread on cooled brownies. Refrigerate 1 hour.

For glaze, combine butter and chocolate chips in top of double boiler. Add the vanilla and blend thoroughly. Pour gently over the mint frosting and spread by tipping pan; refrigerate until glaze is set.

Printed from Double Batch.