Mint Brownies

My co-worker Robert Bickel made these and I fell in love:

Ingredients:
Brownie Layer
1/2 cup unsalted butter, cut into pieces
4 oz unsweetened chocolate, coarsely chopped
1 1/4 cups granulated white sugar
1 tsp. pur vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp. salt

Mint Layer
2 Tbs unsalted butter, at room temp
1 cup confectioners sugar, sifted
1 to 1 1/2 Tbs heavy cream
1/2 tsp pure peppermint extract or 1-2 Tbs cream de' menthe
Green food coloring (optional)

Chocolate Glaze
3 oz semisweet chocolate, chopped
1 Tbs unsalted butter

Directions:
Brownie Layer 
Preheat oven to 325 degrees F and place the rack in the center of the oven.  Have ready a 9 x 9" square baking pan that has been lined with aluminum foil across the bottom and up two opposite sites of the pan.  Set aside.


In a double boiler melt the butter and chocolate.  Remove from heat and stir in the sugar and vanilla extract.  Add the eggs, one at a time, beating well after each addition.  Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute).  Pour the brownie batter evenly into the prepared pan.


Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown.  A toothpick inserted in the center of the brownies will come out almost clean.  Remove from oven and place on a wire rack to completely cool.


Mint Layer
In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth.  Add a few drops of green food coloring if you want the frosting green.  If the frosting is too thick, add a little extra cream.  The frosting should be just thin enough to spread.  Spread the frosting evenly over the cooled brownie layer.  Place in the refrigerator for about 5-10 minutes or until firm.


Chocolate Glaze
Either in a double boiler or the microwave on low, melt the chocolate and butter.  Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.


To Serve:
Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.  With a sharp knife cut into 30 squares.  It is a good idea to wipe your knife between cuts with a damp cloth.  These brownies can be stored in the refrigerator for several days or else frozen.


Makes about 30 1 inch squares.