3-Layer Mint Brownies

The first time I made these brownies was for a baby shower a few years ago and everyone begged me for the recipe afterward. My friend Katie had given me the recipe, so it's her I have to thank for all the compliments! Before I had this recipe, the only way I'd ever made mint brownies was to unwrap Andes mints and lay them on a pan of warm brownies and let them melt. Then I'd spread the Andes mint "frosting" on top. If I'm short on time then I still use that method, but otherwise this is my all-time favorite mint brownie recipe....and it's really easy!

3-layer mint brownies

1. Make a pan of brownies and let cool (I like the Ghirardelli brownie mix from Costco).

2. Mix together: 1/4 cup butter, 1 & 1/2 cups powdered sugar, 1 capful peppermint extract, 2 tbsp. cold milk, green food coloring. Spread over brownies and place in fridge for 1 hour.

3. Make chocolate sauce: in microwaveable bowl, combine 1 healthy overflowing cup of semi-sweet chocolate chips with 1 tbp. butter. Melt in microwave in 30 second increments and mix until barely melted. Spread over buttercream layer and place in fridge 1 hour.

4. Serve cold.