Mint Brownies

I love love love Mint Brownies. These are so fudgy and yummy you might want to eat the whole pan yourself. These have a few steps but are relativly easy to make. They are also better than any brownie you can buy from the store or make from a box. This is my brownie recipe I use no matter what kind of brownies I am making. Whether plain ones, mint, cheesecake, ect. This is a good one to add to your recipe box and you can also halve the brownie recipe for a 9x13 inch pan real easily.
Look at all of the chocolatey goodness:

Mint Brownies

Brownie:
1 1/4 cup butter,softened
4 cups sugar
8 eggs
2 cups flour
1 1/4 cup baking cocoa
1 tsp salt
2 tsp vanilla

Mix the butter and sugar until well combined. Add the eggs and mix well. Add the dry ingredients and mix well. Then add the vanilla. Pour batter into a large cookie sheet. Bake at 350 for about 20-25 minutes. Do not over bake them. Check with a toothpick to test if done.Let cool completely.

Mint Layer:
2 cups powdered sugar
1/2 cup butter
1 T. Water
1/2-3/4 tsp mint extract
3 drops green food coloring

Combine all and beat until creamy. Spread on the cooled brownies. Refrigerate for 15-20 minutes.(I double this for my large cookies sheet but if you would like less minty frosting then don't double it~my husband prefers less frosting in general)
Spread all over the brownies like so:

Chocolate Ganache:
2 1/4 cups heavy cream
1 1/2 sticks butter
1/4 cup plus 1 T. baking cocoa
1/4 cup corn syrup
1 lb. semisweet and milk chocolate, chopped into pieces(I use choclate chips but you can use good chocolate if you want)
1 T. vanilla

Combine the cream, butter,cocoa, and corn syrup in a saucepan, and bring to a simmer over medium heat. Place chopped chocolate or chocolate chips in a large bowl. Dump the simmering cream mixture over the chocolate. Let sit for 2 minutes and then whisk until chocolate is melted and mixture is smooth. Add vanilla and whisk to blend. Cover and let refrigerate until spreadable consistancy. Spread over the Mint layer on Brownies.
Like so:

You can also beat the ganache with and electric mixer, after it cools, to make it fluffier like frosting. I have done it both ways!!