Mint chocolate brownies

My daughter invited us to dinner at her house for St. Patricks Day. She was serving corned beed and cabbage. I wanted to make chocolate mint brownies. Somehow when I was calculating the chocolate I failed to see that you need 12 ounces of semisweet chocolate and 16 T of butter in all. Luckily I had enough. My husband loved these. He actually started out not feeling good with a headache and stiff neck, but by the time desert came and he had one of these and his infamous milk with ice...he was smiling away and couldn't stop eating them.

Mint Brownies

Ingredients

For Brownies

2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
6 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) butter
1 1/4 cups sugar
1 tablespoon vanilla extract
3 large eggs

For Filling

2 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
3 tablespoons whipping cream
2 oz cream cheese, softened
1/4 teaspoon mint extract
5 drops green food color
For Topping
6 oz semisweet chocolate chips
6 tablespoons butter

Directions

1. Preheat oven to 325 degrees.
2. Whisk 2/3 cup flour, 1/2 teaspoon salt and 1/2 teaspoon baking powder in a small bowl.
3. Spray a 13x9-inch baking pan with cooking spray.
4. Melt 6 oz semisweet chocolates and 10 tablespoons butter in a medium bowl over a pan of simmering water.

1. Once everything is melted remove from heat and whisk in 1 cup and 1/4 cup sugar and 1 tablespoon of vanilla.
2. Then add the 3 eggs, one at a time, making sure the eggs have been completely added before adding the next egg. Continue to mix until the mixture is smooth
3. Add the flour mixture to the wet batter.
4. Pour the batter into the pan and bake for 35-45 minutes. Do not wait until a toothpick comes out clean you want it to have wet crumbs on it!
5. Let the brownies cool on the counter or in the fridge.
6. In a medium sized bowl combine 2 1/2 cups powdered sugar, 3 tablespoons butter softened, 3 tablespoons whipping cream 2 oz cream cheese softened, 1/4 teaspoon mint extract and 5 drops green food color. Whisk until creamy.
7. Spread the filling over the cool brownies and place in the fridge to cool.

1. Melt 6 oz semisweet chocolates and 6 tablespoons of butter in a medium bowl over a pan of simmering water.
2. Once it's melted pour over the filling and tilt the pan to spread it out. Put back in the fridge to cool for an hour.
3. Enjoy!

Here is the link to the recipe I used with pictures.

http://littlebgcg.com/2012/11/mint-brownies.html