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Minty Frosted Brownies

These brownies are like those yummy two-layer, after-dinner mints--the ones with chocolate on the bottom and a thin, green layer of mint on top. When you bite into the brownie, you get that same double-taste sensation: cool mint from the frosting, plus plenty of chewy chocolate.

1/2 Cup Unsalted Butter, cut in pieces
2 Oz. Unsweetened Chocolate, finely chopped
1 cup Brown Sugar, packed
2 Large Eggs, at room temperature
1 Tbsp. Green Creme de Menthe Liqueur
1/2 teas. Watkins Vanilla
1/4 teas. Salt

Frosting:
1-1/2 Cups Confectioner's Sugar, sifted
3 Tbsp. Unsalted Butter, at room temperature
2 Tbsp. Green Creme de Menthe Liqueur
1/2 Cup Miniature Chocolate Chips

Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. In a medium saucepan over low heat, melt butter. Remove from heat. Add chocolate; let stand one minute, then whisk until smooth. Let cool ten minutes. Whisk in brown sugar. One at a time, whisk in eggs, followed by creme de menthe and vanilla. Stir in flour and salt, just until blended. Spread batter evenly in pan. Bake 20 to 25 minutes, until a toothpick inserted in the center comes out with a moist crumb. Cool on a wire rack before frosting.

Frosting: Beat sugar, butter, and creme de menthe until fluffy. Spread frosting evenly over top of brownie; sprinkle with chocolate chips. Refrigerate about one hour, until frosting is firm.

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