These are made in three parts (for the three layers) and refrigerated after each part is made.
Layer 1: Brownies
Boil together in a heavy saucepan:
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa
Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda
When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.
½ c. sour cream
Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (I put them in the fridge to speed the process up a bit.)
Layer 2: Mint Icing
¾ c. butter, softened
1 t. Mint extract
1 ½ - 2 T. Milk
Green food coloring
Cream ingredients together and spread on cooled cake. Refrigerate.
Layer 3: Glaze
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well. I hope you'll be able to taste why these are the best! Mmmmm, enjoy!
Want more recipes? Check out the Dixie Coupon Chicks 'Sweet Tooth Saturday' posts here and here. Also, Tight Wad in Utah specializes in showing recipes that match up with current sales items! She has a lot of fun recipes. Also, How I Cook- oh my goodness! All her unique dishes look so yummy! I also love her creative idea for making Dannon yogurt pops!