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A chocolate mint treat that is award worthy

February 1, 2017 GMT

I deal with cooking and baking the same way Sally Field accepted her Oscar- “You like it! You really like it!” When that happens, it is almost guaranteed you will get that treat on a regular basis.

I love it when people enjoy what I make. My husband loves his sweets, so I am constantly baking up cookies, desserts, and other treats. One of his favorites is my chocolate mint brownies. They are so decadent and delicious.

The chewy brownie topped with a creamy layer of mint and then covered in a smooth chocolate glaze. It may sound complex, but this recipe is very simple. Making sure each step is completely chilled is important. But other than that, this is pretty much a bake, spread, and chill treat that will have everyone ready to hand you an award.

Belle’s Chocolate Mint Brownies

1 box fudge brownie mix (13x9 inch size).

(Eggs, water, and oil according to package directions).

Mint Frosting Layer.

1 tub buttercream frosting.

1 ¼ teaspoons mint extract.

1 drop green food coloring.

Chocolate Layer.

½ cup butter.

1 ¼ cups semi-sweet chocolate chips.

Line a 9X13 inch baking pan with parchment paper so that you can lift the brownies out after baking. Mix and bake the brownies according to directions on package (chewy version). Cool. Remove the brownies carefully, by lifting them out with the parchment paper. Place on a baking sheet until completely cool.

In a medium-sized bowl, using an electric hand mixer, mix the buttercream frosting, mint, and food coloring until fluffy. Spread evenly over the brownies. Cover lightly with plastic wrap and chill the brownies for one hour.

Melt the butter and chocolate chips in a medium saucepan on low heat, stirring constantly, for about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave.

Once melted and smooth, pour over mint layer. Gently spread with a knife or spatula. Place the brownies (keep them on the baking sheet) in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.

Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of seven. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.