Mint Brownies

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I made these last night to take to some people today. You see that thin layer of green? Yeah, that's the mint - I thought it was fitting for St. Patrick's day. Next time I make these I'll double the amount of mint frosting (I will include the doubled amount in the recipe). I thought it needed more. Also, the recipe says you can add nuts if you want. I love nuts in brownies, but since I was taking these to other people I didn't include the nuts. Some people are very against them; you never know. So if I make them again, I'll definitely add nuts. Other than that, these were very delicious! If you have a brownie recipe you absolutely love, you can go ahead and use that. Otherwise, try this one! They're kind of cake-like so if you like that, you'll like these. I thought they were quite tasty.


Oh, and this recipe also comes from my sister Amy. She forgot about giving the recipe for the peanut butter bars, so we'll see if she remembers this one. :) She gave it to me almost 6 years ago, and this is the first time I've made them (shame on me). They also reminded me of my mom because she loves mint brownies! Every time she goes to BYU she gets a delicious mint brownie from the Creamery. Mmm.

Mint Brownies

Brownies:
2 c. sugar
1 c. butter
4 eggs
4 (1 oz.) squares unsweetened chocolate, melted and slightly cooled
2 1/2 c. sifted flour
1/4 tsp. salt
1/4 tsp. baking powder
2 tsp. vanilla
1 c. broken walnuts or pecans (optional)
Mint frosting:
1/2 c. butter, softened
4 T. evaporated milk (I used regular milk)2 c. powdered sugar
1 tsp. peppermint extract
a few drops green food coloring

Chocolate Glaze:
6 T. butter
2 tsp. vanilla
1 c. semisweet chocolate chips

Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter until fluffy. Beat in eggs until well blended, then add melted chocolate. Sift flour, measure and sift again with dry ingredients. Add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 pan for 30-35 minutes or until no imprint is left when touched with finger. Do not overbake. Remove and let sit for about 10 minutes.

Mix all frosting ingredients until creamy and spread over warm brownies. Refrigerate for 1 hour. (I left it on the counter for about 1/2 hour and refrigerated it for 1/2 hour). Combine butter and chocolate chips in top of double boiler, add vanilla and blend thoroughly. Pour gently over green frosting and spread by tipping the pan. Refrigerate until served.

Source: Adapted from Amy Weaver