Chocolate Mint Brownies

Ingredients 

• 1/2 cup butter
• 4 ounces unsweetened chocolate
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• MINT FROSTING
• 1/4 cup softened butter
• 2 1/2 cups confectioners' sugar
• 1 1/2 to 3 tablespoons milk
• 1/2 teaspoon peppermint extract
• Green food coloring
• CHOCOLATE TOPPING
• 3/4 cup semisweet chocolate chips
• 1/2 cup butter

• How to make it

  
  
  • Heat the oven to 350º and grease a 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 a 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 the prepared pan,
  • then bake for 25 minutes or until a 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
  • tablespoon at a time, beating until it is smooth and spreadable. Beat in the
  • peppermint extract and tint to the desired shade with 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 a piece of cellophane (place waxed paper between the layers to prevent sticking),
  • wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.