BYU Mint Chocolate Brownies

Around St. Patrick's Day, there were quite a few recipes floating around for these yummy brownies.  I saw them called BYU mint brownies among other names.  This particular recipe I am using comes from Anne Strawberry.  It is really yummy!  The chocolate/mint combo is wonderful!

BYU Mint Chocolate Brownies


One 9 x 13 pan of Brownies, cooked and cooled.

Mint Frosting:

1/2 Cup Softened Butter
2 Cups Powdered Sugar
2 Tablespoons Milk
1 Teaspoon Pure Peppermint Extract
Green Food Coloring

Cream butter with 1/2 the powdered sugar until well incorporated. Add the remaining sugar and milk until desired consistency is reached (it should be light and nice and spread-able). Add extract and coloring to taste. Spread over cooled brownies and refrigerate.

Chocolate Topping:

1 Cup Semi-sweet Chocolate Chips
6 Tablespoons Butter

Make a double boiler but setting a heat proof bowl over an inch or so of simmering water. Slowly melt the butter and chocolate, making sure to remove from heat just before the chocolate is completely melted. Stir until smooth and pour over cooled, frosted brownies. Place in freeze until firm and cut into small pieces.