Chocolate Lovers’ Favorite Mint Brownies

from Yvonne Baker
Brownies:
2 cups sugar
1 cup butter, softened
4 eggs
4 1-ounce squares unsweetened chocolate, melted and slightly cooled (I use 12 TBSP cocoa and 4 TBSP oil.)
2 ½ cups sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla
1 cup broken walnuts or pecans (optional)
Mint Frosting:
4 TBSP. Butter, softened
2 TBSP. Evaporated milk
2 cups powdered sugar
½ tsp peppermint extract
Few drops green food coloring
Glaze topping:
6 TBSP. Butter
2 tsp. Vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325 degrees. In a large bowl cream together sugar and butter until fluffy. Beat in eggs until well blended; then add in chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 pan and bake for 25 minutes or until no imprint is left when touched with finger. DO NOT OVERBAKE.
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate for 1 hours. Combine butter and chocolate chips in top of double boiler (I put in microwave dish for 90 second and whisk well.) Pour gently over frosting and spread by tipping pan, refrigerate.