Adapted from BHG Fast Fix One Dish Meals
1/2 c butter
2 oz unsweetened chocolate (or 6 Tbsp cocoa* and extra butter)
1 c granulated sugar
1/4 tsp mint extract
2/3 c all-purpose flour
1/4 c butter, softened
1 1/2 c sifted powdered sugar
2 Tbsp green creme de menthe
1 oz semisweet chocolate
8 Andes mints or other layered mint candies (optional)
1. Preheat oven to 375; grease an 8x8x2" baking pan and set aside.
2. Place 1/2 c butter and 2 oz chocolate in a double boiler or other saucepan and heat over low until melted. Remove from heat and stir in the granulated sugar, eggs, and mint extract. Beat lightly by hand until just combined, then stir in flour.
3. Spread batter in the prepared pan. Bake for 20 minutes and then cool completely (1+ hours) on a wire rack.
4. In a medium mixing bowl, beat 1/4 c butter with an electric mixer on med-high speed for 30 seconds. Gradually add 1 c of powdered sugar. Beat in creme de menthe. Gradually beat in enough of the remaining 1/2 c powdered sugar to make frosting of spreading consistency.
5. Spread creme de menthe frosting over the brownies. In a small saucepan (or microwave) melt the semisweet chocolate over low heat, then drizzle over brownies. If desired, chop the layered mint candies and sprinkle them on the brownies.
Cover and store in the fridge for up to 3 days.
Makes 16 brownies, 231 cal each, 12 g fat, 1 g fiber, 2 g protein
* I have peppermint hot cocoa mix that I've used in this recipe, in lieu of the unsweetened chocolate. Because the peppermint cocoa is sweetened, I use less sugar, and a little less mint extract. Yum!