Mint Brownies

This is one of those recipes I make ALL the time. No, they are not healthy for you. Yes, they contain four sticks of butter. Proceed at your own risk.

But there really isn't a better brownie recipe out there. The recipe is from A Hint of Honey blog, and if the blog every went down one day and never came back up, I'd be so disappointed for not saving this recipe somewhere.

It's become one of my "signature" recipes in our ward, because I make them for everything because everyone loves them so much. They are gone within minutes. Marin requests them all the time too.

I often change up the mint layer for something else. I've tried coconut, peanut butter, maple, chocolate and hazelnut. Coconut and hazelnut have been my favorite alternatives.

Mint Brownies

INGREDIENTS

Brownie Batter:
1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, whisked
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour

Mint Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 Tbsp. milk
2 cups powdered sugar
1 tsp. peppermint extract
green food coloring (optional)

Chocolate Topping:
1/2 cup (1 stick) unsalted butter
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9×13 baking pan with cooking spray.

2. To make the brownie batter, in a large bowl, whisk to combine melted butter and cocoa powder. Add the sugar, eggs, vanilla, and salt and mix well. Stir in the flour, mixing until just combined. Pour into the prepared baking dish. Bake in preheated oven for about 20 minutes, until set in the center. Cool slightly before placing in the freezer for 20 minutes.

3. To prepare the mint frosting, combine all ingredients in a medium bowl. Mix with electric beaters on medium speed until fluffy. Spread over brownies and return pan to freezer for 20 more minutes.

4. To prepare the chocolate topping, melt butter and chocolate together in a glass bowl (on the stove or in the microwave). Drizzle over brownies and spread into an even layer with a spatula. Place in the freezer or refrigerator until set.

Fills a 9×13 pan.