S'mores Cookie Bars {recipe, dessert}

Tomorrow it is my birthday!  Yay for another year older. *sarcasm*  Hopefully, this next year will have more ups and less surgeries.  Hopefully this year will come with better health, and continued knowledge. Hoping this year is full of family, fun, and adventure. Hopefully this next year is the best yet!

I might as well start the birthday off with some yummy treats. Sure, cake is always involved, but these S'mores Cookie Bars are pretty darn delicious!  You might as well enjoy them too.  
 yum!

S’mores Cookie Bars

Recipe: Alohamora

Active Time: 20 minutes

Inactive Time: 50 minutes

Servings: 9-12, 1 9x9 inch pan

Ingredients:

1 c. butter, softened

2/3 c. brown sugar

3 Tbsp honey

1 ¼ c. flour, unbleached

1 1/3 c. graham flour

1 tsp baking soda

¼ tsp salt

½ c. peanut butter

2 XL Hershey candy bars, chopped

Scant 2 c. mini marshmallows

Directions:

1. Grease and flour with a baking spray a 9x9 inch baking pan.
2. In a large bowl or a stand mixer, mix on low the butter, brown sugar, and honey for a few minutes or until light and fluffy.
3. Add the graham flour, unbleached flour, baking soda, and salt and mix until just combined.
4. On a clean floured surface separate your graham cracker dough into two.  You should have one slightly larger half and one slightly smaller half. 
5. Take the slightly larger half and use your clean hands to press it into the bottom of the prepared 9x9 inch pan. Cover that half with plastic wrap.
6. Take the slightly smaller half and place it on a long (about 20 inches) piece of plastic wrap.  Roll the smaller half into an almost 9x9 inch square. Wrap the square up and place it on top of the covered half in the pan.
7. Place your pan in the refrigerator to chill for 30 minutes to an hour.
8. Remove pan from the fridge, place the wrapped smaller half on the counter, and remove the plastic wrap top from the bottom larger half. 
9. Preheat oven to 325 degrees.
10. Melt your peanut butter in the microwave for 30 seconds, and spread the melted peanut butter evenly over the graham cracker dough that is pressed down in the pan.
11. Top the peanut butter with the chopped candy bars, spread the chocolate evenly and completely over the entire pan. 
12. Top the chocolate with the mini marshmallows, and evenly spread them over the top of the chocolate.
13. Finally, top the cookie bars with the remaining dough in a cobbler like, scattered, and evenly distributed manner.
14. Bake the s’more cookie bars at 325 degrees for 20-30 minutes until the dough isn’t shiny and the bars are cooked with a light golden color.
15. Allow your bars to cool for 5-10 minutes before enjoying.
16. Cookie bars are delicious warm or cooled.
17. Enjoy!
18. Store leftovers covered in an airtight container on the counter for 3-5 days. 

Grandma's Rice Krispie Treats {recipe, dessert, gluten free}

In this home Grandma's Rice Krispie Treats are known to be the very best rice krispie treats.  At several different bakeries I have purchased a rice krispie treat b/c they are an easy gluten free dessert that most bakeries have on hand. At these bakeries my kids would get cupcakes or cookies, but just like any mom I end up sharing my food.  

On more than one occasion I would hear, "Grandma's are better." after they took a bite from my purchased treat.  It's no lie.  I couldn't disagree.  Grandma's are better.  The ratio of marshmallow to rice krispies is perfect, and the touch of vanilla makes it so yum.  I honestly have never had a better rice krispie treat bar.   

Every Tuesday is Grandma Day at my house, and I am pretty sure it's my kids favorite day of the week.  Grandma comes over that day so I can go to work.  She usually makes pancakes for breakfast, and sometime during the day she makes rice krispie treats with them.  I have the best Mother in Law, and my kids have such an amazing relationship with her.  They are incredibly lucky.  I am incredibly lucky.   

I also can't complain about coming home from work and having the best rice krispie treats to enjoy while I try and figure out what to make for dinner.  

Grandma's Rice Krispie Treats
Recipe: Elaine
Active Time:  10 minutes
Inactive Time: 5 minutes
Servings: 8x8 inch pan

Ingredients: 
1/4 c. butter
4 c. mini marshmallows
1 tsp vanilla
5 c. Rice Krispies

Directions:

1. Place the butter in a medium microwaveable dish. Cook it in the microwave for 1 minute. Grandma makes these treats in the microwave, but you can do this one the stove top as well.  If you are doing it on the stove add the items one at a time like the directions below, and cook over medium to low heat.  
2. When the butter is melted add the marshmallows to the dish and microwave it at 50% power for about 3 minutes or until the marshmallows are melted.  If you are doing this on the stove remove the pan from the heat when the marshmallows are melted.  
3. Stir the marshmallows and add the vanilla. Stir until mostly combined. 
4. Finally, add the rice krispies and stir until everything is combined.  
5. Pour or spoon the rice krispies mixture into an 8x8 inch pan. 
6. Using wax paper or saran wrap sprayed with butter spray, gently press to evenly distribute the rice krispies. 
7. Enjoy! 
8. We store our 8x8 inch pan of rice krispies in a gallon ziploc bag to keep the treats fresh. 

Happy Classic and Simple Gluten Free Treats eating!

Coconut Oil Brownies- Better than Boxed Brownies {Easily Gluten Free}

Happy President's Day!  I am pretty sure brownies are as American as Washington and Lincoln.  I'm also pretty sure that boxed brownies were the way to go when it comes to ideal fudgy-ness with the flaky crust/topping.  Which to be honest is the best kind of brownies.  I'm definitely a fudgy over cake-like brownie connoisseur.   

However, these Coconut Oil Brownies are better than boxed brownies.  Plus, switch the flour to a gluten free all-purpose flour, Bob's Red Mill GF 1-to-1 Flour is my favorite, and they are the absolute best gluten free brownies I've ever had or made.

These brownies are fudgy, amazing, and they get the wonderful and necessary flaky crust on top.   As a bonus, we're using coconut oil instead of butter or another oil and you can almost assume they are somewhat healthy. :)

Basically, these brownies are amazing!  Please make them today!

Coconut Oil Brownies
Recipe: Alohamora slightly adapted FlavCity
Active Time: 15 minutes
Inactive Time: 45 minutes
Servings: 1 9x9 pan

Ingredients: 
4 eggs, large
1 c. brown sugar
1 c. sugar
1 c. coconut oil, melted
2 1/2 tsp vanilla
1 1/4 c. cocoa
1/2 c. flour or gluten free all-purpose flour
1/2 tsp salt

Directions: 

1. Preheat oven to 300 degrees and grease a 9x9 inch pan with coconut oil.  You can get coconut oil sprays or just brush on coconut oil.
2. In a medium to large bowl or a stand mixer beat the eggs until they are light and fluffy. 
3. Add the sugars and mix until creamy.  
4. Add the coconut oil and vanilla and mix until just combined. You can melt your coconut oil in the microwave for 30 seconds or so and then it is easy to pour. 
5. Add the dry ingredients in the order listed (cocoa powder, flour, and salt) and then stir until just combined. 
6. Pour the brownie batter into the prepared pan and bake at 300 degrees for 40-45 minutes.  The edges will pull slightly away from the sides.  Don't cook them longer than 45 minutes unless you are more of a cake-like brownie lover.  
7. Cool or enjoy these rich chocolate brownies hot.  However, they are harder to cut when hot. 
8. Store leftovers in a sealed container on the counter. 
9. Enjoy!

Happy Coconut Oil aka healthy fats Amazingly Delicious Brownie Eating! 

  

Double Chocolate Salted Caramel Brownies

I have been baking brownies, dessert bars, and cookies for years.  I have yet to find a brownie from scratch recipe that is just as good as the fudge deliciousness inside and the flaky top a brownie from a brownie mix/box delivers. 

I think the simple brownies mixes that you can get on sale for $1 are the way to go.  They are cheap/inexpensive, usually on sale, and they taste just as amazing as the ones 3-4 times their cost.  Plus, with the simple brownie mixes you can doctor it up for truly amazing brownies.

Today, I'm giving you a simple dollar brownie box mix doctored up.  You can make Double Chocolate Salted Caramel Brownies just by adding a few things.  

Double Chocolate Salted Caramel Brownies
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 25 minutes

Ingredients: 
1 brownie mix from a box
eggs, oil, and water in the amounts the brownie box states
1/4 c. salted caramel baking chips
1/4 c. bittersweet/semi-sweet chocolate chips

Directions: 

1. Preheat oven to 325. Grease or spray a 9x9 inch pan with a baking spray like this one. 
2. Make the brownies according to the directions on the box.  Basically, mix the brownie mix, oil, water, and eggs.  If you are trying to avoid soy or corn use a sunflower oil; I find that one works great.  I picked one up at a good price at Trader Joes.
3. Pour the brownie batter into the prepared pan. 
4. Put the salted caramel baking chips in a small bowl or ramekin. I found my caramel baking chips at a Kroger grocery store. It is one of the Kroger brand chips in the baking aisle.  If you can't find them you could use Caramel bits, or caramel syrup and add course sea salt to the top. Melt the caramel chips in the microwave at 50% power stirring every 30 seconds until the caramel chips are completely melted.  After pulling the caramel chips out of the microwave stir it until smooth.  
5. Put the dark chocolate, bittersweet, or semi-sweet baking chips in another ramekin or small bowl and melt them in the microwave at 50% power in 30 seconds intervals stirring between each interval until the chocolate is completely melted and smooth.  
6. Using a spoon drizzle the chocolate all around the pan.  I like to go for a diagonal drizzle look, and I of course use all of the chocolate.   
7. Using another spoon and the same technique to drizzle the melted salted caramel chips on top of the brownies and chocolate.
8. Bake the brownies at 325 for 20-25 minutes or just until the edges begin to pull away from the pan and a toothpick comes out mostly clean.  
9. To cut the brownies nice you will need to let the brownies cool; however, you can dive right in if you don't mind how they look. :) 
10. Enjoy!  These brownies are delicious; we're big fans of them in this house. 
11. Store leftover brownies on the counter covered.  Though, you are more than welcome to store them in the refrigerator for cold brownie goodness.  

Below are a few other delicious brownie recipes; you should be able to find something you like. 

• Peanut Butter Brownies 
• Easy Mint Frosting Brownies
• Root Beer Float Brownies
• Double Peanut Butter Saltine Cracker Brownies
• Fudgy Dark Chocolate Toffee Brownies
• Peanut Butter Brownie Cup Truffles/Bites

Brownies are the best! Happy Fancy, Simple, and Easy Brownie Making and Eating! 

  

Goblet of Fire Triple Chocolate Gateau (Flourless Cake) with Chocolate Mousse and Chocolate Ganache {Gluten Free}

I'm a big fan of chocolate.  I'm a big fan of Harry Potter.  I love when those two loves come together; it is always amazingly delicious when it does.  

In my favorite book of the series, Goblet of Fire, they have a welcoming feast.  At this freast Ron Weasley shows his love for food and especially chocolate as he tries to convince Hermione to eat this Chocolate Gateau deliciousness even though the House-Elves had made it.  If you recall Hermione was all about SPEW at this point.

I'm pretty much best friends with the Hogwart's House-Elves, and they hooked me up with this delicious recipe.  I decided a Chocolate Gateau aka Chocolate Flourless Cake sounded amazing, but when I add Chocolate Mousse and a Chocolate Ganache Topping it pretty much makes this cake the best.

Triple Chocolate for triple goodness, and as an extra bonus it is naturally gluten free.

Triple Chocolate Gateau (Flourless Chocolate Cake) with Mousse and Ganache Topping
Recipe: Alohamora adapted from Allrecipes and OurBestBites
Active Time: 40 minutes
Inactive Time: 1 hour
Servings: 1- 8 or 9 inch round cake pan

Ingredients: 
For the Cake
1 (4oz) box semi-sweet baking chocolate
1/2 c. butter
3/4 c. sugar
1/2 c. cocoa powder
3 eggs, beaten
1 1/2 tsp vanilla extract

For the Chocolate Mousse
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1/2 c. sugar
1/4 c. cocoa powder
1 c. heavy whipping cream
1 tsp vanilla

For the Ganache
1/2 c. heavy whipping cream
1 c. semi-sweet chocolate chips (milk, bitter, or whatever you have on hand)
2 Tbsp powder sugar

Optional Topping: 
Reese's Pieces or candy of choice

Directions: 

1. Preheat the oven to 300 degrees and grease and flour (or spray with a baking spray) an 8 or 9 inch round cake pan. 
2. In a double boiler, or the microwave, melt the baking chocolate and butter together.  
3. Add the remaining cake ingredients to the melted chocolate in a medium bowl and stir to combine everything.  
4. Evenly pour the cake batter into the pan and bake it at 300 degrees for 24-30 minutes until a toothpick comes out clean. 
5. Let the cake cool for 10 minutes and then turn the cake out onto a wire rack. 
6. To make the mousse, combine the gelatin and the cold water into a mug.  Let the gelatin mixture sit for 1 minute. 
7. Whisk the boiling water into the mug of gelatin and let it cool. 
8. In a stand mixer, or with a bowl and hand mixer, beat the sugar, cocoa, heavy whipping cream, and vanilla for about 3-5 minutes until stiff peaks form.
9. Mix the gelatin into the mousse and refrigerate it for 30 minutes. 
10. For the ganache microwave the heavy whipping cream on high for 30 seconds. 
11. Pour the scalded whipping cream on top of the chocolate chips in a small bowl or pourable Pyrex measuring cup. Stir the chocolate and cream together until combined and the mixture is smooth. 
12. Add the powder sugar and stir it until it is smooth. 
13. Now assemble the cake/gateau by placing the cake first on the center of a large plate.  Top the cake with an even layer of mousse reaching all the way to the edges.  Finally, pour the ganache over the mousse.  You can add the optional candy topping on the very top if you so desire. 
14. Refrigerate the cake, or brownies as my kiddos called it, until you are ready to serve.  This is a great cake to make ahead of time if you need.   
15. Enjoy the triple chocolate goodness! 
16. Refrigerate any leftovers. 

Happy Triple Chocolate Gateau (Flourless Cake) with Mousse and Ganache Topping eating just like Ron enjoyed at Hogwarts!

    

Mason Jar Brownie Trifles with Peanut Butter Whipped Cream

Just like chocolate chip cookie recipes I have tried a lot of brownie recipes.  Though, the brownie recipes are good, I have come to know and believe that brownies from a box are simply the best.  They just are.  Plus, how fantastic that they are so easy to make and you can get them on sale for such a great price.

I love brownies, and I love dressing them up aka making them fancy.  If you do a search of brownies on my blog you'll see I have many fancy brownie variations from Root Bear Float Brownies, Mint Brownies, Peanut Butter Brownies, and more.  Plus they all use a brownie mix.

Today, I'm giving you yet another option for what to make using a brownie mix.  These Brownie Trifles with Peanut Butter Whipped Cream is a fun and cold dessert that you can make ahead and personalize in these single serving Mason Jars with a myriad of toppings.

Gluten Free fans, I have made these using a GF brownie mix (which the cheapest mixes I found are at Costco), and they are delicious and just as easy to make.

Whatever brownie mix you use, you will love these brownie trifles.  Guaranteed! 

Personal Mason Jar Brownie Trifles w/ Peanut Butter Whipped Cream
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 20 minutes + cooling time (1-2 hours)`
Servings: 5- 8oz jar trifles

Ingredients: 
1 brownie mix (and the ingredients listed on the box aka eggs, oil, and water)
2 c. heavy whipping cream
1/4 c. brown sugar
1/2 c. peanut butter
Optional Toppings; Chocolate syrup, peanuts, M&M candies, melted peanut butter (30 seconds on high in the microwave), sprinkles, etc.  

Directions: 

1. Preheat oven to 300 degrees, and grease and flour, or spray with a baking spray, a large 11x17 pan aka a cookie sheet with edges. 
2. Make your brownies according to the directions on the box.
3. Pour your brownie batter into the prepared pan and evenly spread it out.  It will be a thin layer; that is exactly what we are going for. 
4. Bake your brownies at 300 degrees for 15-20 minutes.  My gluten free brownies took longer to bake. 
5. When your brownies pass the toothpick test remove them from the oven and allow them to cool completely.  At this point you can cover your brownies until you are ready for the next steps.  
6. When the brownies are cooled completely use the top of an 8oz mason jar (or whatever size jar you are using for your trifles), and flip it over to make/cut out your brownie layer circles.  I was able to get approximately 15 circles in my 11x17 pan using an 8oz jar
7. Now you can make your peanut butter whipped cream.  Using a stand mixer or medium bowl with an electric mixer beat your whipping cream, brown sugar, and peanut butter until almost stiff peaks form.  I actually LOVE using crunchy peanut butter in the whipping cream, but you can use whatever you have on hand or desire.
8. With your whipping cream done you can assemble your personal jar trifles. 
9. Layer a brownie circle on the bottom of the jar, top it with some peanut butter whipped cream, and continue alternating up to the top with 2 more of those trifle layers.  You can then top the trifles with whatever you'd like.  
10. You can also layer your trifles with the toppings in each trifle as well.  For example: brownie layer on the bottom, pb whipped cream second, and then a melted peanut butter and chocolate syrup layer.  Repeat that two more times.
11. Place the jar lid on top of your Mason jar trifles and place them in the fridge until you are ready to enjoy.  If you are topping your trifles with peanuts be aware that the peanuts will get "soggy" on the trifle.  That's the one topping I'd wait to put on until just before serving. 
12. Serve the brownie trifles in the jar, and enjoy.  Leftover trifles (part or whole trifle) can stay covered in the refrigerator for up to a week. 
13. Enjoy!

Happy personal Mason Jar Brownie Trifle w/ Peanut Butter Whipped Cream and a variety of toppings eating! 

What are your favorite things to make with a brownie mix? 

Double Peanut Butter Saltine Cracker Brownies

I love brownies.  With this being the month and week of LOVE I thought it would be only fitting to share something I love.  

I truly do love brownies, and I love experimenting with a simple brownie mix.  I love doctoring up the brownie mix from a box to make something amazing and flavorful.  

These Double Peanut Butter Saltine Cracker Brownies fit the bill of of amazing, flavorful, easy to make from a box, and all around makes me happy eating it for breakfast, lunch, dinner, and dessert.  It is oh so yummy!  

According to my husband "they don't sound good with that name, but they sure are amazing." 

These delicious brownies are sweet and salty with a slight crunch.  These brownies are hearty and filling full of lots of protein from the creamy peanut butter.  No need for huge squares, you'll be plenty satisfied with just one piece. 

Grab a dollar brownie mix and whip these oh so fancy brownies up for someone you love (yourself or someone else) this weekend.  If you have a nut allergy try using sunflower or cookie butter, you'd be just as happy with the result.  

Double Peanut Butter Saltine Cracker Brownies

Recipe: Alohamora

Active Time: 15 minutes

Inactive 40 minutes

Servings: 10-12

Ingredients: 

1 brownie mix (and the ingredients needed to make them, most likely oil, eggs, and water)

18 saltine crackers

3/4 c. peanut butter, creamy

Directions: 

1. Preheat oven to 325 degrees and flour and grease a 9x9 pan. 
2. In a medium or large bowl make the brownie batter according to the directions on the box.  
3. In your prepared pan lay a thin layer, approximately 1/3, of the batter or just enough to cover the bottom of the pan. 
4. Melt 1/4 cup of peanut butter in the microwave.  Usually high for 20-30 seconds does the trick.
5. Evenly drizzle the 1/4 cup of peanut butter on the thin layer of brownie batter. 
6. Place the saltine crackers in a single layer on top of the peanut butter and brownie layers. 
7. Melt 1/2 cup of peanut butter in the microwave and drizzle it on top of the saltine cracker layer.  I liked to use a spoon to spread the peanut butter out on top of the saltines.
8. Finally, pour the remaining batter on top of the top peanut butter layer.  
9. Bake the brownies at 325 for 33-37 minutes, or until a toothpick inserted comes out clean. 
10. Enjoy the brownies warm straight from the oven with a glass of milk, or eat them cool. They are tasty either way.  
11. Store leftover brownies in a covered dish on the counter. 

Happy Double Peanut Butter Saltine Cracker Brownie eating.  

Root Beer Float Brownies

Tomorrow, August 6th, is National Root Beer Float Day.  I'm not a big soda pop fan, but I do love root beer floats.  The creamy cold sweet goodness is tasty and delicious.  

I am also a big brownie fan and combining the creamy deliciousness of root beer floats with cake-like brownies results in these delicious Chocolate Root Beer Float Brownies.  Yummy! 

The root beer enhances the chocolate and yet still adds this amazing delicious flavor, and the white chocolate chips add the creaminess of the float.

Trust me, these brownies are scrumptious and easy to whip up from scratch in just a few minutes.  

Root Beer Float Brownies

Recipe: Alohamora adapted from BakingBites
Active Time: 20 minutes

Inactive Time: 45 minutes

Servings: 16-20 medium sized brownies

Ingredients: 

1 c. bittersweet or semisweet chocolate chips
1/2 c. white chocolate chips
1/4 c. butter
3 eggs, large
1 c. sugar

1 c. flour
1/2 c. cocoa
1/2 tsp salt
1 c. root beer (foam free, so let it sit for a second) 
1 tsp vanilla
1/4 c. white chocolate chips for topping

Directions: 

1. Preheat oven to 325 degrees. 
2. Grease and flour (or spray with a baking spray) a 9x9 inch pan. 
3. In a small microwaveable bowl melt together the butter and chocolates.  Be sure to stir the chocolate mixture often until smooth and do not over melt  You can also melt everything in a small pot on the stove over low to medium heat stirring often.  Remove from heat and allow the smooth chocolate mixture to cool. 
4. In a medium to large bowl stir to combine the eggs and sugar.  
5. Add the cooled chocolate and stir to combine everything well.
6. Add in order the flour, cocoa and salt to the mixture and stir to combine it all.  It will seem quite dry.  
7. Just before the flour is completely mixed in add the root beer and mix to combine everything well. 
8. Finally, add the vanilla extract and mix until just combined.  
9. Pour your brownie batter into your prepared pan, and top it with the last 1/4 cup of white chocolate chips. 
10. Bake at 325 for 35-45 minutes or until a toothpick comes out mostly clean.
11. Cool brownies on a cooling rack. 
12. Enjoy brownies warm, cool, or cold from the fridge with milk, root beer, or ice cream. 
13. Store leftovers in an air tight container on the counter or in the fridge. 

Happy Root Beer Float Brownie eating, and Happy National Root Beer Float Day! 

Easiest Mint Frosted Brownies Ever!

I went to Brigham Young University for my Bachelors.  BYU is known for their chocolate milk and Mint Frosted Brownies.  

I had a recipe for their Mint Frosted brownies from the BYU website, and they are good.  

However, these Mint Frosted Brownies are the EASIEST EVER to make.  Seriously, I'm not joking.  So so easy, and I personally think they taste even better.  

You use a boxed brownie mix and a bag of Andes Baking Chips (which I have found for the best price at Walmart and Target).  

Yesterday, I was in desperate need of some chocolate goodness.  I opted not to go for my traditional quick Peanut Butter Brownies route, but went for my other favorite combination ever... Mint and Chocolate.  

These Mint Frosted Brownies are delicious with the moist Milk Chocolate Brownies layer and frosted with wonderful Andes Mints.  Absolutely heavenly!  

And did I mention that they are ridiculously simple to make, but yet it looks pretty darn fancy for a party or to give to neighbors.  

Give these a whirl this weekend.  You will LOVE them! 

Easiest Mint Frosted Brownies

Recipe: Alohamora slightly adapted from Andes
Active Time: 10 minutes
Inactive Time: 2 hours
Servings: 8-10 at least

Ingredients: 
1 box Brownie Mix (and ingredients for brownies which are usually oil, eggs, and water)
1 c. (1/2 of a 10oz pkg) Andes Baking Chips

Directions: 

1. Preheat oven to 325 and spray/grease a 9x9 inch baking pan.  The smaller pan allows for the ideal thicker brownies.
2. In a medium bowl combine the brownie mix, oil, water, and eggs to make the brownies as directed on the box.  For these brownies I would avoid fudge brownie mixes and go for the more cake like.  Therefore, Milk Chocolate or a Dark Chocolate mix would be best. 
3. Pour brownie batter into prepared pan and bake at 325 for 30-35 minutes or until a toothpick comes out clean, but not overcooked b/c that will dry them out.  I baked my Milk Chocolate Betty Crocker brownie mix for 30 minutes.
4. As soon as you take your brownies out of the oven evenly distribute the 1 cup or half of a pkg of Andes Baking Chips.  If you really like your mint frosting goodness go ahead and pour the entire package of chips on top of the hot brownies. 
5. Wait 2-3 minutes for the chips to melt and then use a spatula to swirl together the chocolate mint goodness to cover the brownies.
6. Allow frosted brownies to cool on the counter until the chocolate frosting is mostly set (about 1.5 hours). 
7. Enjoy!
8. Store leftovers in a covered airtight container.  

Happy Easiest Ever Mint Frosted Brownies eating!  

I had one for dessert, breakfast, and then again for a mid-afternoon snack.  I'm sure I'll have another one for dessert as well.   Initially I had planned on giving some of these brownies away, but I think I may just eat them all :)