4-1ozsquares unsweetened chocolate, melted and cooled slightly
2 1/2cupssifted flour
1/4teaspoonssalt
1/4teaspoonbaking powder
2teaspoonsvanilla extract
Mint filling:
4tablespoonsbutter, softened
2tablespoonsevaporated milk, (half and half or cream works too)
2cupspowdered sugar
1/2teaspoonspeppermint extract
few drops of pink or green food coloring, if desired
Glaze topping:
3tablespoonsbutter
2teaspoonsvanilla
1cupsemi sweet chocolate chips
Instructions
Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter and beat until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure out 2 1/2 cups and sift again with dry ingredients then add to creamed mixture along with vanilla. Spread in greased and floured 9x13 pan and bake for about 25 minutes or until toothpick inserted in center comes out with a few crumbs attached. Do not over bake. Set aside and let cool.
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour.
Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over frosting and spread by tipping pan until all of the brownie mixture is covered with glaze. Refrigerate until set.
Notes
-I left out the 1 cup of nuts in this recipe, because if there is anything more weird than green food coloring in the mint filling, it's nuts in mint brownies. For some reason mint and nuts just don't go together in my world. So- 2 1/2 cups of flour may seem like a lot, but due to the absence of the nuts, I left in the full amount of flour.Remember- don't over bake.