On the Menu: Frosted Mint Brownies

What's better than a brownie loaded full of chocolate chips? A brownie that's loaded full of chocolate chips, covered in mint frosting, and then drizzled with melted semisweet chocolate.

Hooked? Read on for the (easy!) recipe!

I made these brownies for a work St. Patrick's Day potluck and they were a hit! I promise they're super easy and fun to make. The frosting can also be modified for those that aren't mint lovers!

You'll need:

Brownies

1 package of Ghiradelli brownie mix (+ ingredients specified on the box)

Frosting:
1 1/2 cups confectioners' sugar
2 tablespoons softened butter
2 tablespoons non-fat milk
3/4 teaspoon mint extract (feel free to substitute the flavor)
2 drops of green food coloring

Chocolate Drizzle:
1 cup chocolate chips
2 tablespoons of butter
1/2 teaspoons imitation vanilla

Prepare brownies in a 9-inch x 13-inch pan, according to the package directions. Let cool fully before preparing frosting.

Frosting: using an electric hand or stand electric mixer, combine butter and sugar until mixed well (no visible chunks of butter). Add milk, increasing or decreasing amount of sugar and milk, until the frosting is the desired consistency. Frosting should not be liquid, but also not too stiff to spread on the brownies. Add the mint extract and food coloring. Mix until combined. Frost the cooled brownies with a thin layer of frosting and refrigerate.

Drizzle: In a double broiler (or in the microwave) melt the chocolate chips with 2 tablespoons of butter stirring constantly until smooth and able to drizzle onto the brownies. Add the vanilla while continuing to stir. Drizzle the chocolate over the frosting in a zig-zag pattern. Cool or chill in the fridge and then cut into square.

Adapted from this recipe