Tasted these and had to go home and make them the next day - they were THAT good. You can double the recipe and put them in a jelly roll pan to feed the masses. They also freeze well. If you don't like mint, you can also substitute that for a layer of peanut butter frosting (I don't care for PB, so I like the mint, or just plain chocolate).
2 t Vanilla
1 t Salt
1 ½ c Flour
2 c Sugar
1 c Butter, melted
½ c Cocoa
Melt butter and cocoa in microwave safe bowl. Let cool. Beat eggs, sugar and salt on high speed until foaming. Stir in cooled cocoa mixture. Add vanilla and stir in. Fold in flour with wooden spoon until there is no white showing. Do not over stir. Bake in greased 9x13” pan at 375 for 20-25 min.
2 cups powdered sugar1/4 cup butter, melted2 tablespoons milk1/2 teaspoon peppermint extract(2 drops green food coloring, optional)
Combine above ingredients, beat until smooth
1/3 c butter
4 c powdered sugar
1/2 c cocoal
1/4 c milk
1 1/2 t vanilla
Beat butter till fluffy, add 2 c powdered sugar and cocoa; beat well. Slowly add milk and vanilla. Beat in remaining powdered sugar. Add additional milk, if needed, to reach spreading consistancy.
*This is the recipe for the peanut butter frosting I use for these brownies. If you like peanut butter - its a great recipe. Here are the variations: use peanut butter instead of butter, omit cocoa, and add an additional 1/2 c. powdered sugar.