Creme De Menthe Brownies

1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 tsp. baking powder
1 (10-ounce) package Andes mints

Frosting:
1/2 cup (1 stick) butter, softened
1/3 cup cocoa
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 Tbls. milk

Instructions:
Preheat oven to 350 degrees. Grease 13 by 9 2 inch pan

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs one at a time, beating well after each addition. Add vanilla.
In a separate bowl, combine flour, cocoa and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

Frosting:
Combine butter, cocoa, confectioners sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from oven and allow brownies to cool, spread with chocolate frosting, Top with shaved mints.

Chef Laynie