This Face Says YUM! - Brownies (Mint)

Here' Sarah holding the YUMMY mint brownie that was Sunday dinner's dessert. This is a wonderful, rich brownie that was contributed by cousin Kathi. I cut the recipe in half for the brownies and made an 8x8 square pan. She's right about the frosting and glaze - you would need to double it for the full 9x13 recipe. If you like the BYU brownies, you'll love these.

BROWNIES
2 cups sugar
1 cup butter or margarine
4 eggs
4 squares (4 oz.) unsweetened chocolate, melted and slightly cooled
2½ cups flour (sifted)
1/4 tsp. salt
1/4 tsp. baking powder
2 tsp. vanilla
1 cup broken nuts
Cream together sugar & butter until fluffy. Beat in eggs until blended, then melted chocolate. Sift flour, measure, sift again with dry ingredients, and stir in along with vanilla & nuts. Spread in buttered 9 x 13" pan & bake 325°F for 30 or 35 min. or until no imprint is left when touched by finger. Do not over bake. Cool. Frost.
Green Frosting
2 tbsp. soft butter
1 tbsp. cream or evaporated milk
1 cup powdered sugar
1/2 tsp. peppermint
Few drops of food coloring. Mix well till creamy & spread on brownies. Refrigerate 1 hour. Glaze with 3 tbsp. butter or margarine, 1/2 cup chocolate chips & butter in top of double boiler. Add vanilla & blend. Pour gently over green frosting & spread. Refrigerate. Double frosting & glaze recipe for 9 x 13" pan.