Heat oven to 350° and grease 9 inch square baking pan. For the
brownies, place the butter and chocolate in a microwave-safe bowl.
Microwave on high for 1 minute, stir, and microwave for 1 minute more.
Stir until smooth. In separate bowl, whisk together the sugar and
eggs. Stir in the chocolate and the vanilla extract. Finally, stir in
the flour and salt until thoroughly combined, Pour into prepared pan,
then bake for 25 minutes or until knife inserted in the middle comes
out clean. Cool for at least 1 hour.
To make the mint frosting, cream the butter and confectioners sugar. Add
the milk 1 Tbsp at a time, beating until smooth and spreadable. Beat in
the peppermint extract and tint to the desired shade with a green food
coloring. Frost the cooled brownies, cover and chill for 1 hour.
To make the chocolate topping, pour the chips into a microwave-safe
bowl, add the butter, and microwave on high for 1 & 1/2 minutes or until
the chocolate melts. Stir until smooth. Pour the chocolate over the
brownies and smooth it with a knife. Refrigerate for 45 minutes or until
the coating hardens.
Bring the brownies to room temperature, then cut into 16 to 32 pieces.
Layer them on cellophane or waxed paper to prevent sticking.
Originally Submitted
3/17/2013
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