1 cup butter
8 oz coarsely chopped semi-sweet chocolate
1 1/2 cups sugar
2 tsp vanilla
1/2 cup plus 3 T flour
1/4 cup cocoa
Melt chocolate and butter in microwave in 30 second intervals, stirring in between each interval until chocolate and butter are smooth. Cool 10 minutes.
Line a 9X13″ pan with parchment paper leaving an overhang on the edges.
Whisk sugars into cooled chocolate mixture. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla. Fold in remaining dry ingredients and whisk until smooth. Pour batter into 9X13″ pan. Bake at 350 degrees for 20-25 minutes.
1/2 cup butter, softened
2 cup powdered sugar
2 T milk
1 1/4 tsp peppermint extract
1 drop green food coloring
Beat butter until smooth and creamy. Add powdered sugar and milk. Beat on low for 2 minutes; then beat on high for 1 more minute. Add peppermint extract and food coloring (if desired) and beat an additional minute. Frost brownies and refrigerate 1-4 hours. This allows the chocolate layer to go on more easily.
1/2 cup butter
1 heaping cup semi-sweet chocolate chips
Microwave in 30 second intervals; stirring after each interval. Once melted and stirred smooth, spread over chilled mint layer using an off-set spatula. Refrigerate. Pull brownies out by the parchment paper and cut. I like to remove mine from the refrigerator about 15-20 minutes prior to cutting. Store in refrigerator.
If you love mint – these are for you!!!
Chocolate Mint Brownie