My Favorite Mint Brownies!

I love chocolate - with some mint, mmmm..delicious!

I love to make these brownies whenever I can. I have tried two different recipes, both are great. I do use the frosting from one (because I usually don't have evaporated milk on hand). One recipe uses 1 tsp. peppermint extract - which is overwhelming. Use just to your liking or 1/2 tsp. Last time I made them, I used the brownies/chocolate glaze from Favorites and the frosting from Essential Mormon Celebrations. I microwaved my chocolate chips and butter for 30 seconds and stirred, another 30 seconds and stirred, adding vanilla when it was all melted. Make sure the frosting is cold when you spread on the glaze, it will spread easier. I keep mine in the fridge until a few minutes before serving to help set the glaze. Without further ado...here are the two recipes: (sorry no pictures - these don't last long enough for pictures to be taken!)

Chocolate Lovers' Favorite Mint Brownies

Favorites cookbook

Brownies:

2 cups sugar

1 cup butter, softened

4 eggs

4 (1 oz) squares unsweetened chocolate, melted and slightly cooled (or 3/4 c. unsweetened cocoa powder plus 1/4 cup cooking oil or shortening, melted)

2 1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking powder

2 teaspoons vanilla

1 cup broken walnuts or pecans (optional)

Mint Frosting:

4 tablespoons butter, softened

2 tablespoons evaporated milk

2 cups powdered sugar

1/2 teaspoon peppermint extract

few drops pink or green food coloring

Glaze topping:

6 tablespoons butter

1 cup semi-sweet chocolate chips

2 teaspoons vanilla

Directions:

In a large bowl, cream together sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased 9"x 13" pan and bake at 325 degrees for 30-35 minutes, or until no imprint is left when touched. Do not overbake. Mix mint frosting ingredients until creamy and spread on brownines. Refrigerate 1 hour. For glaze,combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over frostin and spread by tipping pan; refrigerate.

Chocolate Mint Brownies

Essential Mormon Celebrations cookbook

Brownies:

1 cup sugar

1 cup packed brown sugar

1 cup butter, softened

4 eggs

4 (1 oz) squares baking chocolate

2 teaspoons vanilla

2 cups flour

1/4 teaspoon baking powder

Mint Frosting:

1/2 cup butter, softened

1/4 cup milk

1 teaspoon pepperimint extract

5 drops red or green food coloring

4 cups powdered sugar

Chocolate Glaze:

3 tablespoons butter

1/2 cup chocolate chips

1 teaspoon vanilla extract

Directions for Brownies:

In a large bowl, cream together sugars and butter until fluffy. Beat in eggs until well blended; set aside. In a small bowl, microwave baking chocolate for 1 minute. Stir and continute to heat at 10-second intervals just until melted. Add melted chocolate to the sugar and butter mixture. Add vanilla. In a separate bowl, stir together flour and baking powder; add to creamed mixture and mix well. Spread batter into a greased 9" x 13" baking dist and bake at 325 degrees for about 25 minutes, or until a toothpick inserteed in center comes out with a few fudgy crumbs. When brownies are cool, frost with mint frosting and refigerate for an hour. Drizzle with chocolate glaze over frosting before serving.

Directions for Mint Frosting:

Mix butter, milk, peppermint extract, and food coloring together. Add powdered sugar and mix well.

Directions for Chocolate Glaze:

Microwave butter and chocolate chips together on high power for one minute. Add vanilla and stir. Randomly drizzle glaze over frosted brownies.