Chocolate Mint Brownies

I just used two boxes of brownie mix and cooked it in a jelly roll pan as directed.

Mint Frosting:

1/4 c softened butter

2 1/2 c powdered sugar

1 1/2 - 3 TBS milk

1/2 tsp peppermint extract

green food coloring

I doubled this recipe since I did the cookie sheet of brownies.  To make the mint frosting, cream the butter and sugar.  Add the milk 1 tbs at a time, beating until it is smooth and spreadable.  Beat in peppermint extract and tint to desired shade with greeen food coloring.  Frost the cooled brownies, cover, and chill 1 hour.  

Chocolate Topping:

3/4 c semisweet chocolate chips

3 tbs butter

I doubled this recipe too...Pour chips into microwave safe bowl, add the butter, and microwave on high for 1 1/2 min or until chocolate melts.  Stir until smooth.  Pour the chocolate over the brownies and smooth it with a knife.  Refrigerate for 45 minutes or until the coating hardens.  Bring brownies to room temperature, then cut into pieces.

Carmel Corn Recipe (the yummy, sticky, gooey kind)

1 1/2- 2 cups unpopped popcorn

Pop popcorn in air popper, sift out unpopped kernals.

2 1/4 c brown sugar

1 c butter

1 c light karo syrup

1/2 tsp salt

Mix together ingredients, heat on med to med/high, bring to a rolling boil.  Boil 1 minute, then remove from heat.

1 c sweetened condensed milk

1 tsp vanilla

Mix in sweetened condensed milk and vanilla.  Pour over popped corn and stir to cover.