Irish Chocolate Mint Squares   From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com) Chocolate brownie topped with mint frosting and chocolate. Mmmmmm.

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1½ cups (3 sticks) plus 6 tablespoons butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
2 cups confectioners’ sugar
1 tablespoon plus 1 teaspoon water
1 tablespoon mint extract
4 drops green food coloring
1 cup semisweet chocolate chips

Preheat the oven to 350°F/180°C. Lightly grease a 13 × 9 × 2-inch baking pan.

Place 2 sticks of the butter in a large microwave-safe bowl and cover.
Microwave on high for 2 minutes, or until melted.
Stir in the granulated sugar and vanilla.
Add the eggs and beat well. Add the flour, cocoa, and baking powder; beat until well blended.

Pour the batter into the prepared pan. Bake the brownies 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack.

Prepare the mint cream center by combining the confectioners’ sugar, 1 stick of the butter, water, mint extract, and food coloring in a large bowl.

Beat until smooth. Spread evenly on the brownies. Cover and refrigerate until cold.

Prepare the chocolate glaze. Place the remaining 6 tablespoons butter and the chocolate chips in a covered small microwave-safe bowl. Microwave on high 1 minute, or until the mixture is smooth when stirred.

Cool slightly; pour over the chilled bars. Cover and refrigerate at least 1 hour before serving. Cut into 2½-inch squares before serving.  

Makes 24 bars