Mint Brownies

Who can resist chocolate paired with mint? We made these delectable brownies yesterday to celebrate Morgan's 10th birthday since they are one of her favorites. I've made this recipe several times and it never fails to please. And, if you have the ingredients on hand, they are just as easy to make as those from a box! Needless to say, they are all gone this morning. 

Mint Brownies
adapted from epicurious.com

For the brownies:
1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
pinch of salt
1/2 tsp peppermint extract
1/2 tsp vanilla extract

For the toppings:
1 cup sifted powdered sugar
2 T unsalted butter, at room temperature
1 T milk
1/4 tsp peppermint extract
green food coloring, optional

4 ounces semisweet chocolate, chopped, or chocolate chips
2 T unsalted butter

Brownies:
Preheat oven to 350. Lightly butter an 8x8 or 9x9-inch metal baking pan. Melt the butter and chocolate in a small saucepan over low heat until smooth. Set aside. Using an electric mixer, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour and salt, and peppermint and vanilla extracts; stir until just blended. Transfer batter to prepared pan. Bake 25 minutes for 8x8 pan and a little less for 9x9 pan. Cool slightly.

Toppings:
Beat powdered sugar, 2 T butter, milk, peppermint extract, and one drop of green food coloring, if using, in a bowl until creamy. Spread over brownies and chill until set, about one hour.

Melt chocolate and 2T butter in a small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about one hour. Makes 20 small brownies.