There is a famous pastry at my alma mater. The mint brownie. Most students love it, a few hate it. You judge for yourself.

Mint Brownies
This confection consists of three different layers: A brownie-like base, a mint filling, and a chocolate frosting. The recipe below makes a large batch (2 9×13 lasagna pans or one baker’s half sheet–a 13×18 pan).

Layer #1–brownie base
1 cup vegetable oil
2 cups sugar
3/4 cup cocoa
4 eggs
1 1/2 cups flour
1 tsp. salt
2 tsp. vanilla
1 cup chopped walnuts

Layer #2–mint filling
3 cups powdered sugar
3 Tblsp butter
2 Tblsp evaporated milk
2 Tblsp milk
1 tsp. peppermint flavor
green food coloring (optional)

Layer #3–chocolate topping
5 Tablespoons butter
1 cup semi sweet chocolate chips

Preheat oven to 350 and grease bottoms of two 9×13 pans or one baker’s half sheet (aka jelly roll pan–13×18). Make layer #1. In a stand mixer, mix all ingredients (oil, sugar, cocoa, eggs, flour, salt, vanilla, nuts). Bake brownie base for 20-30 minutes. While layer #1 bakes, wash stand mixer bowl and make layer #2. Combine all layer #2 ingredients (powdered sugar, butter, both milks, peppermint flavoring, and green food coloring). Remove layer #1 from oven. While brownie base is still warm, spread layer #2 over base. Cool in fridge or on counter. Once brownie base is cooled completely, make layer #3. Combine butter and chocolate in microwaveable bowl. Microwave on high for 30 seconds. Carefully mix chocolate chips and butter together until completely melted. (Remember, if you overheat the chocolate it will seize and become a crumbly mess. You can avoid this by melting the chocolate slowly and carefully. In a microwave, melt chocolate no longer than 30 seconds, checking and stirring it often and letting it sit in its own heat until melted.)
Spread chocolate layer over mint layer and let cool. Score into small bites and serve.

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