I love trying out new recipes. Sometimes it works for me sometimes it doesn’t. This is one that is a hit! I was worried that the mint would be to strong but it was mild and not at all overpowering. The bottom is a chewy brownie (that I’m going to play with some more in other recipes) and the top is a not quite hard dark chocolate. I suppose if you don’t care much for dark chocolate you could substitute milk chocolate.
1-1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
2 cups granulated sugar
2 teaspoons vanilla
1 cup flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
2-2/3 cups powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon peppermint extract
4 drops green food color
1 cup semisweet chocolate chips
Heat oven to 350°F. Grease 13×9×2-inch baking pan.
Place 1 cup (2 sticks) butter in large microwave-safe bowl; cover. Microwave 1 minute or until melted.
Stir in granulated sugar and vanilla.
Add eggs; beat well.
Add flour, cocoa and baking powder; beat until well blended.
Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. I rushed the process by sticking the pan in the freezer. It was cooled enough by the time I finished the filling to continue.
Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color in large bowl. Beat until smooth.
Spread evenly on brownies. Cover; refrigerate until cold.
Prepare chocolate glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert.
Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.