"BYU" mint brownies--from my mom

Brownies:

1 1/4 c. Butter

2 1/2 c. sugar

6 eggs

1 Tbls. vanilla

2 c. flour

10 Tbls. cocoa

1 1/2 tsp. salt

Mix together all ingredients.  Spray jellyroll pan with Pam or grease.  Bake at 350 degrees for 20 minutes.  Don't over bake.

Mint topping:

5 c. powdered sugar

1 c. butter, softened

2 tsp. mint extract

3 Tbls. water

Green or red food coloring

Mix together with a mixer and spread on cooled brownies.

Chocolate Glaze:

1 pkg. semi-sweet chocolate chips

3/4 c. butter

Melt in microwave until smooth.  Spread on frosting.  Refrigerate at least 1 hour before serving.

This is a wonderful recipe, and yes, it does call for 3 cups of butter.  They are very rich, and taste much better straight out of the refrigerator.  We tried them first, of course we couldn't wait, before putting in the refrigerator, and they tasted much better later.  Our oven and pans are too small for a jellyroll pan, so I used 2 cake pans and it worked great! but made many, many brownies.  With my small frig, it used half of the space, but I had enough to take on my apartment inspections for treats.  Enjoy!