Mint Brownies

I have been enjoying my Mom's mint brownies every fall since I can remember. As a Packer family, we lovingly referred to them as Packer brownies! And now on this 7 year NPO anniversary, I am going to call them Right Relief Brownies because the middle frosting layer is the perfect green for TRRI!

These make a LOT of brownies so they are the perfect recipe to share. My mom brought them to her coworkers when it was her turn for Friday treat and I did the same with the teachers at my school. My kids love them now because they are both big mint chocolate chip ice cream fans.

The chilling times between layers are very important! I'd even go a bit longer than the recipe says to avoid any melting. And they must stay refrigerated. The colder they are the better they taste! Enjoy!

Ingredients

Brownies

1 1/2 c. flour

2 c. sugar

1/2 c. + 2 Tbsp. cocoa powder

1 tsp. salt

1 c. oil

4 eggs

2 tsp. vanilla

Beat all ingredients for 3 minutes and spread in 15 x 10 pan. Bake at 350 for 15-20 minutes, then cool in the fridge for at least 20 minutes.

Mint filling

3/4 c. butter, softened

2 3/4 c. powdered sugar

3 Tbsp. milk

1 tsp. peppermint extract

Green food coloring

Beat all together until smooth and spread on brownies. Let set in fridge for at least 5 minutes.

Topping

2 c. chocolate chips

1 c. butter

Melt on stovetop until smooth. Cool at least 10 minutes before spreading on mint layer and refrigerate at least an hour prior to serving.