Irish Chocolate Mint Dessert

Ingredients

• 1 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup HERSHEY’S Cocoa
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 3/4 cups powdered sugar
• 1 tablespoon plus 1 teaspoon water
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1 cup HERSHEY’S Semi-Sweet Chocolate Chips

Instructions

1. Heat the oven to 350°F. Grease a 13 × 9 × 2-inch baking pan.
2. Place 1 cup (2 sticks) butter in a large microwave-safe bowl and cover. Microwave on HIGH (100%) for 2 minutes or until melted. Stir in the granulated sugar and vanilla. Add the eggs and beat well. Add the cocoa, flour, and baking powder; beat until well blended. Pour the batter into the prepared pan.
3. Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
4. To make the mint cream center, combine the powdered sugar, 1/2 cup (1 stick) butter, water, mint extract, and food coloring. Beat until smooth. Spread evenly over the brownie layer. Cover and refrigerate until cold.
5. To make the chocolate glaze, place the remaining 6 tablespoons butter and the chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth when stirred. Cool slightly, then pour over the chilled dessert. Cover and refrigerate at least 1 hour before serving. Refrigerate leftovers.