Brownies
1 1/4 c flour
1/2 tsp baking powder
3/4 c cocoa powder
1 c butter, softened
2 c sugar
4 eggs
1 tsp vanilla extract
1 pkg (10 oz) Andes Creme de Menthe baking chips (or use chopped up Creme de Menthe candies)
Preheat oven to 350 degrees. Grease a 9 x 13" pan. In a small bowl, sift together flour, baking powder, and cocoa. In a large bowl, combine butter and sugar in a large bowl. Beat until very creamy. Add eggs, one at a time, beating well after each addition. Add vanilla with last egg. Gradually stir cocoa mixture into butter mixture. Fold in Creme de Menthe chips. Spoon into greased pan and use the back of a spoon to spread evenly. Bake for 35 minutes. When brownies are cool, make frosting.
Frosting
1/2 c butter, melted
1/3 c cocoa powder
2 c powdered sugar
1 tsp vanilla extract
2 tbsp milk
Sift together cocoa powder and powdered sugar. Add melted butter, vanilla extract and milk. Beat with an electric mixer at high speed until of spreading consistency. Spread evenly over cooled brownies.
Note: using Dutch-processed cocoa in this recipe will result in a dark, sultry brownie.