Mint Brownies

FOR THE BROWNIES:

• 1 cup Melted Butter
• ½ cups Cocoa Powder
• 2 cups Sugar
• 4 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 1-½ cup Flour

FOR THE MINT FROSTING:

• ½ cups Butter, Softened
• 2 Tablespoons Milk
• 2 cups Powdered Sugar
• 1 teaspoon Peppermint Extract
• 5 drops Green Food Coloring

FOR THE GANACHE TOPPING:

• ½ cups Butter
• 1-½ cup Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet).

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.