Grasshopper Brownies

This recipe comes from my good friend, Kathy Schaefer. Really nice for a crowd if you double and use the large pan.

HERSHEY'S BEST BROWNIES
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa powder
1 cup all-purpose flour
½ teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Heat oven to 350°F. Grease 13x9x2-inch baking pan. In a large microwave-safe bowl, place butter. Microwave at HIGH (100%) 1 minute, or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on a wire rack. Cut into bars. This recipe makes about 36 brownies.
Note: I double this recipe and bake it in an 11x17x1-inch Wilton pan. It bakes for only 25 minutes @ 350°F.


MINT FROSTING covers 9x13 pan
2 cups powdered sugar
¼ cup soft butter or margarine
2 Tablespoons milk
1 teaspoon peppermint extract
Green food coloring
~ 2 Tablespoons chocolate chips
1 Tablespoon butter

Combine powdered sugar, 1/4 cup butter, milk, peppermint extract and a few drops green food coloring in medium mixer bowl. Beat at high speed until fluffy. Spread on cooled brownies. Place chocolate chips and one tablespoon butter in microwave-safe container. Microwave ~ 15-20 seconds. (Time will vary according to your microwave.) Stir. Heat for 5-7 seconds more; stir. Repeat as necessary just until melted and drizzly. Thin with additional butter, if it becomes too thick. Drizzle over the mint frosting.