Makes 16 small or 9 large brownies Difficulty
1/2 cup unsalted butter 2 ounces semi-sweet chocolate, chopped 2 large eggs 1 cup sugar 1/2 cup gf flour 1 teaspoon vanilla 1-1/2 cups powdered sugar 2-1/2 Tablespoons creme de menthe 1 Tablespoon unsalted butter, melted 1/2 cup chopped semi-sweet chocolate 2 Tablespoons unsalted butter
Preheat oven to 350 degrees F. Grease and flour a 9" square baking pan. Place 1/2 cup butter and 2 ounces chocolate in the top of a double boiler over simmering water. Stir until melted, remove from heat and let cool. In a medium bowl, beat eggs with sugar until light and fluffy. Stir in chocolate mixture, flour and vanilla until smooth. Spread batter into pan. Bake for 30 minutes. Remove from oven and let cool in pan. In a small bowl, combine powdered sugar and creme de menthe and stir until smooth. Mix in melted butter until blended. Spread the creme de menthe mixture over brownies and refrigerate until firm. Melt 1/2 cup chocolate and 2 Tablespoons butter in the top of a double boiler over simmering water. Drizzle over mint layer in a free-form pattern. Refrigerate until firm. Cut into squares.