Better Than BYU Mint Brownies

From: Tricia Mickelsen
4 (1 ounce) squares unsweetened chocolate, chopped (baker's chocolate)
1 cup butter
4 eggs
2 cups white sugar
1 cup all-purpose flour
3 cups confectioners' sugar
6 Tbsp. butter
3 tablespoons milk
2 teaspoons peppermint extract
3 drops green food coloring (I like to do both neon green and regular green combo)
6 (1 ounce) squares semi-sweet chocolate, chopped (baker's chocolate)
6 tablespoons butter

Directions
1.Preheat oven to 350°F degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.

2.In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. (I find it best to not use an electric mixer, just use a wooden spoon) Spread the batter evenly into the prepared pan.

3.Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 6 Tbsp. of softened butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.

4.To make the glaze: Melt 6 squares chocolate with 6 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.

Shortcut method:
Use Ghiradelli brownie mix, bake in mini muffin tins for 20 minutes, let cool, then frost as directed. YUM!