Blog Brownies

I learned about these from Holly's blog. Reading the recipe alone had me drooling, so I made them a few weeks ago for a family Christmas party. After tasting them, I told Jamie we should stop and buy some cookies and just eat these all ourselves. Seeing as how I am so kind, not only did we take them to the party, I made more a couple nights ago to take to the neighbors for our yearly Merry Christmas treat.


ENJOY! Oh, and where the recipe was posted they were called Grasshopper Brownies, but I'm choosing to call them:

Absolutely Divine Mint Brownies

Brownies:
2 boxes brownie mix

Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:
12 ounces semisweet chocolate chips (I used some of the really dark chocolate ones)
3/4 cup butter
1 tsp. peppermint extract

1) To make the Brownies follow the recipe for "cake-like" brownies. Or if there isn't one, add 3 more eggs. (The recipe I used called for 3 eggs per box for the "cake-like," but I did 5 total. Just couldn't entirely make the "cake-like" jump.) Pour into a LARGE (I used my 20ish x 12ish), greased cookie sheet, bake and let cool completely

2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

4) Enjoy! This batch makes A LOT.