Mint Brownies

Bottom Brownie

1 cup butter, melted
2 cups sugar
2 tsp. vanilla
4 eggs
3/4 cup cocoa
1 cup flour
1/2 tsp. baking powder

Cream together  butter, sugar and vanilla.

Add  eggs, cocoa, flour, and baking powder beat until well blended.

Pour into a 9X13 baking dish.

Bake  at 350 degrees for 30-35 minutes or until toothpick comes out clear.

Cool completely and trim edges flat. 


Mint Cream Center:

2 2/3 cups powdered sugar
1/2 cup butter
1 Tablespoon plus 1 tsp. water
1 tsp. mint extract
4 drops green food coloring

Beat until smooth. Spread evenly over cooled brownies. Cover and refrigerate until cold.


Chocolate Glaze:

6 Tablespoons butter
1 cup semi sweet chocolate chips

Melt together over low heat until smooth when stirred. Cool slightly and poor over mint. Smooth out to cover. Refrigerate for 1 hour.

UPDATES:

To make this gluten and dairy free I did the following exchanges:

Butter- butter shortening or dairy free butter
Flour- brown rice flour
Semi sweet chocolate chips- bakers semi sweet chocolate or dairy free chocolate chips.