Layered Mint Chocolate Brownies
--Worldwide Ward Cookbook, Susan Moser
- 1 cup butter, melted
- 2/3 cup cocoa powder
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9X13 pan. Bake at 350 for 25 minutes. Let cool completely.
- 1/2 cup butter, softened
- 1 lb. powdered sugar
- 1-3 Tbsp milk
- 1/2 tsp mint extract
- green food coloring
Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over browned layer. Refrigerate until firm.
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butter
Melt chocolate chips and butter in microwave for 1 minute. Stir and put back in for 30 second increments, stirring each time until melted and combined. Pour over frosted brownies, covering completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.