INGREDIENTS
Vegetable shortening
Flour (for greasing pan)
Brownie Ingredients
1 ½ cups flour
½ tsp. salt
1 cup butter
4 eggs
2 cups sugar
2 tsp. vanilla
4 squares unsweetened baking chocolate
Filling Ingredients
4 cups powdered sugar
1 cup butter
2 tbsp. water
1 tsp. mint extract
6 drops green food coloring
Topping Ingredients
1 (10 oz.) package mint chocolate chips or Andes baking mint chips
¼ cup butter
Temperature: 350°
Time: 4 hours
Servings: 16
Recipe
Preheat oven to 350°.
Grease and flour a 13x9 inch pans, set aside
Melt baking chocolate, set aside.
Beat eggs, set aside.
Sift flour with salt, set aside.
Cream butter.
Gradually blend in sugar and beaten eggs. Beat until smooth and fluffy.
Add vanilla and melted chocolate. Mix well.
Add flour mixture gradually until well blended.
Spread into pan.
Bake 20-25 minutes, until a thin crust forms over the top of brownies. They don’t need to be completely set because they’ll continue cooking in the pan.
Remove brownies from the oven. Let cool completely.
Combine filling ingredients in a medium bowl and beat until creamy and well mixed.
Spread over cooled brownies.
Refrigerate until set.
Melt topping ingredients.
Spread over filling.
Refrigerate until set before cutting.
Cut and serve, store in the refrigerator.
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