1box of brownie mix (9×13 size) + ingredients you need to prepare brownies (eggs, oil, water)
1cupsemi-sweet chocolate chips
For the Frosting Layer
1/2cup(one stick) unsalted butter, softened
5 to 5 1/2cupspowdered sugar
3/4cupsemi-sweet chocolate, grated or coarsely chopped in the food processor
green food coloring (optional)
For the Chocolate Layer
2cupssemi-sweet chocolate chips
1tablespooncanola or vegetable oil
Preheat oven to 350°F. Prepare brownies according to package, except stir in 1 cup of semi sweet chocolate chips. Bake according to package, in a greased 9×13 pan.
COOL BROWNIE COMPLETELY.
While brownie is cooling, make your frosting. Using an electric mixer, cream together butter, shortening, vanilla, and mint extract. Add powdered sugar one cup at a time, and then add milk, one tablespoon at a time until frosting is smooth and desired consistency has been reached. Stir in food coloring if desired, and then fold in chocolate shavings. Try not to eat it all at this step.
Once brownie is completely cooled, spread frosting evenly over the brownie. Throw it in the fridge so that the frosting can harden. I’d say give it at least an hour, maybe two. You want it nice and cold–so it is firm.
When it has cooled and firmed up, prepare your chocolate for the final layer. In a small bowl, combine 2 cups of chocolate chips with 1 tablespoon of oil. Melt in microwave or over a double boiler. If you choose the microwave, make sure to do it in thirty-second intervals and stir well each time. You don’t want it to over-heat. Once it is smooth, spread it over the frosting layer and allow to harden.
Enjoy and try not to go into a sugar coma. You can store these in the fridge or at room temp. They are easier to cut when they are closer to room temp (so the chocolate doesn’t crack).