CHOCOLATE MINT BROWNIES

These were a perfect treat for St. Patty's Day! The recipe comes from my Aunt Nancy. I changed nothing because I didn't want to mess with something so perfect! I gave these to my visiting teachees and they all loved them. Haws loves the chocolate and mint combo, so I knew the ones we kept around the house wouldn't last long. And between the two of us they didn't :)

Now if you are looking to whip up some brownies really quick, this is not the recipe you are looking for. But if you have the time, they are worth the effort. I split it up into two days. I made the brownies one day and then did the frosting and chocolate layers the next. This made it a lot easier. Here is what it looks like out of the freezer. Don't you just want to dig right in???

Brownies:

1 1/2 c. melted butter

3/4 c. cocoa

3 c. sugar

6 eggs, beaten

1 1/2 tsp. vanilla

3/4 tsp salt

2 1/4 c. sifted flour

Frosting:

3/4 c. butter, softened

3 T. milk

3 c. powdered sugar

1 1/2 tsp. peppermint extract

green food coloring optional

Chocolate layer:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well, then stir in flour by hand. Do not over mix. Spread in greased 12x17-inch cookie sheet and bake at 350 for 25-30 min. Cool and then put in the freezer for 20 min. For frosting, mix butter, milk, powdered sugar and extract. Can color with green (or red) food coloring if desired. Frost brownies and then put in freezer for another 20 min. Melt chocolate chips and butter in a double boiler and spread on top of the frosting layer. Freeze another 20 min to set.