Mint Brownies

Mint Brownies

Brownie:

1 c butter, melted
2/3 c cocoa powder
2 c sugar
4 eggs
1 ½ c flour

Mint Frosting:

½ c butter, softened
1 lb powdered sugar
1-3 Tbsp milk
½ mint extract
Green food coloring

Chocolate Topping:

1 ½ c semi-sweet chocolate chips
½ c butter

Brownie: Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Let cool complete.

Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Note: When doubling, just double brownie recipe. Use large sheetcake pan. The mint frosting almost makes too much

From the Worldwide Ward Cookbook, Susan Moser