Ingredients
| 3 | sticks plus 6 tablespoons butter or margarine, divided |
| 2 | cups granulated sugar |
| 2 | teaspoons vanilla |
| 4 | eggs |
| 3/4 | cup Hershey’s powdered cocoa |
| 1 | cup flour |
| 1/2 | teaspoon baking powder |
| 2 2/3 | cups powdered sugar |
| 1 | tablespoon plus 1 teaspoon water, divided |
| 1 | teaspoon mint extract |
| 4 | drops green food coloring |
| 1 | cup Hershey’s dark or semi-sweet chocolate chips |
Instructions
Microwave two sticks butter at 50% power until melted. Stir in granulated sugar and vanilla. Add eggs and beat well. Add cocoa, flour and baking powder. Beat well, then pour in a greased 9x13-inch pan. Bake brownies at 350 degrees F for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Soften one stick butter and combine with powdered sugar, water, mint extract and food coloring. Beat until smooth, then spread mint cream center over cooled brownie. Cover and refrigerate until cold. Microwave 6 tablespoons butter and chocolate chips at 50% power until melted. Mix and cool slightly. Spread chocolate glaze over mint cream center. Refrigerate covered at least 1 hour before serving. Refrigerate or freeze any leftovers. Yields 24 servings
