Mint Chocolate Brownies

• FOR THE BROWNIE LAYER:
• 1/2 cups Butter, Softened
• 2 ounces, weight Semisweet Chocolate, Chopped
• 2 whole Large Eggs
• 1 cup Sugar
• 1 cup All-purpose Flour
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• FOR THE MINT LAYER:
• 1 cup Powdered Sugar, Sifted
• 2 Tablespoons Butter, Room Temperature
• 1 Tablespoon Pure Mint Extract
• 1/4 teaspoons Vanilla Extract
• 1/4 cups Chopped Andes' Mints Candies

1. Preheat the oven to 350u0b0F. Line an 8x8 baking dish with parchment paper.
2. In a small pan, over low heat, stir the butter and chocolate until smooth. Remove from heat and set aside to cool a bit.
3. Beat the eggs and sugar in a large bowl until fluffy, about 5 minutes. Mix in the chocolate mixture a little at a time, stirring constantly and then add the flour, vanilla and salt. Stir until blended.
4. Pour the batter into the prepared pan. Bake about 25 minutes, until a toothpick inserted into the center comes out clean. Cool for 15 minutes.
5. While the brownies are cooling, make the mint layer. Beat the powdered sugar, butter and extracts in a bowl until creamy. Spread over the brownie layer, sprinkle with the Andes' candy pieces and refrigerate for one hour.
6. Cover with foil. The brownies can be stored covered tightly at room temperature but I liked them chilled in the refrigerator.
7. Cassie's Notes:
8. A drizzle of chocolate ganache would be divine on these brownies.

brownie layer, butter, weight semisweet chocolate, eggs, sugar, allpurpose, vanilla, salt, powdered sugar, butter, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/mint-chocolate-brownies-2/ (may not work)