Note: I like these best with a thinner layer of brownies and a generous layer of mint frosting and chocolate glaze, so I usually use a boxed 9 x 13" brownie recipe or Kitchen Port Brownies and bake them in two 8 x 8" pans. One pan for you and one for some friends! Serves 24.
6 Tbs. butter, softened, but not melted
3-4 Tbs. evaporated milk
3 cups powdered sugar
3/4 tsp pure peppermint extract
A few drops of green food coloring (or red)
If necessary, use a metal spatula to remove any uneven edges of the brownie. This creates a smooth, flat layer for the frosting. Mix Mint Frosting ingredients until creamy and spread on cooled brownies. Refrigerate for 1 hour (or stick in the freezer until Chocolate Glaze is ready).
6 Tbs. butter
1 cup semi-sweet chocolate chips
1 tsp. vanilla
Combine butter and chocolate chips in the top of a double boiler and melt over medium heat. Once melted, remove from heat and add vanilla. Pour gently over mint frosting and tip pan to completely coat the top. Refrigerate until set and cut into squares.
OPTIONAL: Sprinkle crushed candy canes or Andes Peppermint Crunch Baking Chips on top while chocolate glaze is still warm.