I made these for St. Patrick's Day but didn't get a chance to post the recipe yet. It's borrowed from here:
I won't call it a cheap recipe by any means, and they do take some time to make - but in the end it's worth the time investment. They were really yummy! I would like to see the brownie part be a little softer, because I found them a little dry. But that might just be from them being kept in the fridge for so long, too. If I make them again I'll try adding a bit of oil or applesauce or something, just to see what that does to the end product. And the frosting - mix it nice and thick as it needs to support the chocolate on top. If you have a crazy sweet tooth like me, double the frosting recipe to make a really sweet treat. ;)
Double Chocolate Mint Brownies
1/2 cup butter
1 cup brown sugar
1/4 cup cocoa
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
2 tablespoons butter
1 cup icing sugar (confectioner's sugar)
1-2 tablespoons cream
1/2 teaspoon pure peppermint extract
a drop or two of green food colouring (optional)
3 oz. semi-sweet or milk chocolate pieces
1 tablespoon butter
Pre-heat oven to 350°F.
Melt butter in large saucepan on stove top.
Remove from heat and add sugar, cocoa, and vanilla.
Beat in eggs, one at a time.
Add flour and baking powder, and stir until batter is smooth.
Stir in nuts.
Spread evenly in a 9-inch square greased pan.
Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'. (Do not over bake for a moist brownie.)
Remove from oven and cool completely.
For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth. Add a little more cream if frosting is too thick. (Add green food colouring, if desired). Spread frosting over cooled brownie base and chill.
To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave. Stir until smooth. Spread evenly over mint layer and chill for 30 minutes before slicing.