• 1 cup butter

• 1/2 cup cocoa

• 4 eggs

• 2 tsp. vanilla

• 2 cups sugar

• 1-3/4 cup flour

• 1 tsp. salt

Melt butter on stove top. Add cocoa, eggs and vanilla. Add remaining ingredients. Spray 13x9 inch pan with cooking spray (like Pam). Pour brownie batter in pan. Bake at 350° for 25 minutes. Let your pan of brownies cool before adding mint frosting and chocolate topping.

MINT FROSTING:

• 3 T. evaporated milk (I've used regular milk before and it's okay)

• Green food coloring (may use red to make pink icing)

• 6 T. butter

• 3/8 tsp. peppermint extract

• 3 cups powdered sugar

Mix butter, evaporated milk, peppermint extract, powdered sugar, and a few drops of food coloring. Spread frosting over cooled brownies, and place in refrigerator for at least one hour. 

CHOCOLATE TOPPING:

• 1 1/2 cups chocolate chips (semi-sweet or milk chocolate are both fine)

• 9 T. butter

• 3 tsp. vanilla

Melt butter, chocolate chips, and vanilla in a sauce pan. Stir until smooth. Spread chocolate over the top of the green frosting. Place in refrigerator until chocolate sets up.