Brownie Batter:

  • 5 (1-ounce) squares unsweetened chocolate
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Crème de Menthe Frosting:

  • 4 cups confectioners' sugar
  • 1/2 cup melted butter
  • 1/4 cup half-and-half
  • 1/4 cup green crème de menthe
  • 1/2 cup semi-sweet chocolate chips, melted
  • 4 cups confectioners' sugar
  • 1/2 cup melted butter
  • 1/4 cup half-and-half
  • 1/4 cup green crème de menthe
  • 1/2 cup semi-sweet chocolate chips, melted

To make batter: Line a 9-by-13-inch baking pan with aluminum foil. Spray with butter-flavored no-stick cooking spray. Preheat oven to 350 degrees.

Combine chocolate and butter in a small, heavy saucepan. Cook over low heat, stirring constantly, until melted. Let stand 10 minutes.

Beat eggs at medium speed of an electric mixer about 3 minutes until thick and lemon-colored; gradually add sugar, beating well. Add flour, salt, vanilla and chocolate mixture; beat at low speed 1 minute. Pour mixture into prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Refrigerate brownies until well-chilled.

To make frosting: Combine all ingredients except melted chocolate chips in a mixing bowl. Beat at high speed of an electric mixer until smooth.

Remove brownies in foil from pan in one piece, peel off foil and place on flat baking sheet. Spread frosting over top of brownies. Chill at least 4 hours. Drizzle melted chocolate over icing. Cut into bars or triangles and chill at least 1 hour. Store in an airtight container in the refrigerator. Makes 35 brownies.

Per brownie: 226 calories, 44 percent calories from fat, 11 grams total fat, 7 grams saturated fat, 42 milligrams cholesterol, 31 grams carbohydrates, .87 gram total fiber, 27 grams total sugars, 30 grams net carbs, 2 grams protein, 50 milligrams sodium