Now, without further ado, here is the recipe.
Luck O' The Irish Brownies
4 (1 ounce) squares of unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
4 cups confectioner's sugar
2 tablespoons mile (as needed) You can also use lactose free milk, like I do.
1 1/2 teaspoons peppermint extract
6 drops green food coloring (or more if you want a darker green)
1 1/3 cups semi-sweet chocolate chips
6 tablespoons butter
1. Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish.
2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir frequently until chocolate is smooth. Allow it to cool slightly. Transfer to a large bowl and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
3. Bake until the surface appears dry and the sides are beginning to pull away from the edges of the pan. (20-25 minutes). The brownies may look more like cake and jiggle slightly in the center, that's okay. Remove from the oven and cool in the pan. You can place the pan on a wire rack, or onto a stove eye. (Turned off, of course.)
4. To make the middle layer, beat 1/2 cup of butter with confectioner's sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes.
5. In a microwave-safe bowl, heat chocolate chips with the butter until melted. Stir every 20 seconds until the chocolate is smooth. Stir in vanilla, then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm. (About 10-15 minutes) Then, cut into squares and serve.
How awesome and easy is that?