Mint Chocolate Brownies


Time: 50 minutes prep + 25 minutes baking + 1 1/2 hours refrigeration
Yield: One 9x13 pan
 Recipe adapted from Linda Reber and Betty Crocker

1 C butter, melted
2 C sugar
1/2 C cocoa powder
2 t vanilla
4 eggs
1 1/2 C flour
1/2 t salt
3/4 C chocolate chips (milk chocolate or semi sweet)

2 1/2 C powdered sugar
2 T butter, softened
4 ounces cream cheese, softened
1/2 t mint extract
2-3 drops green food coloring
3 T whipping cream
dash salt

1/3 C whipping cream
1 1/3 C semi sweet chocolate chips
1/3 C butter

1. Preheat your oven to 350 degrees. Place 1 cup melted butter, 2 cups sugar, 1/2 cup cocoa powder and 2 teaspoons vanilla into your stand mixer or large mixing bowl. Mix on low-speed until combined and smooth, should take about 1 minute.
2. Add 4 eggs, one at a time, mixing well after each one.The batter should look pretty runny at this point.
3. In a small bowl place 1 1/2 cups flour and 1/2 teaspoon of salt. Toss the two together with a fork to combine. Add these dry ingredients to the brownie batter and mix on medium speed for about 2 minutes or until smooth.
4. Stir in 3/4 cup chocolate chips.
5. Spray a 9x13 pan with cooking spray and spread the batter out into it. Bake at 350 degrees for 25-35 minutes. Be sure not to over bake these babies. Remove the pan from the oven and let the brownies cool completely.
6 While your brownies cool go ahead and make the chocolate topping. Toss 1/3 cup whipping cream, 1 1/3 cup semi sweet chocolate chips and 1/3 cup butter into a medium-sized sauce pan.
7. Heat the ingredients up over medium high heat, stirring constantly until everything is melted and well combined. Should just take a few minutes. Set the pan aside to cool. You want this mixture to be lukewarm when you pour it over the mint filling.
8. To make the heavenly mint filling of wonder and bliss, grab a medium-sized mixing bowl or use your stand mixer. To the bowl add 2 1/2 C powdered sugar, 2 T softened butter,4 ounces softened cream cheese, 1/2 t mint extract, 2-3 drops green food coloring ad 3 T whipping cream. Beat the ingredients for 2-3 minutes or until everything is well combined. 
9. When the brownies are completely cool spread the mint filling over the top. Pop the pan into the fridge and allow it to set up for about 20 minutes.
10. When the filling has had a chance to set pour the chocolate topping all over the top. 
Then spread it around with a knife. Goodness, it looks like some of the brownies were sampled when they were warm out of the oven and before the filling and topping were added. I bet it was you, wasn't it. Can't way I blame you...:)
11. Place the pan back in the fridge for an hour, or until the chocolate layer is set. 
12. When you are ready to serve slice them with a sharp knife. Store leftovers in the fridge or freezer.