- Makes 9 3/4 dozen
- Prep Time 25 min
- Cook Time 30 min
- Chill Time 1 hr
- 2 cups I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 2 cups semi-sweet chocolate chips, divided
- 1 cup granulated sugar
- 4 large eggs
- 3/4 cup all-purpose flour
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 cups confectioners sugar
- 1/4 tsp. peppermint extract
- 3 drops green liquid food color
- 1/2 cup heavy cream
Preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, letting foil extend edges of pan by 2-inches. Spray foil with no-stick cooking spray.
Melt 1 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks and 1 cup chips in medium saucepan over medium heat. Remove from heat; stir in granulated sugar, eggs, flour, vanilla and salt until blended and smooth. Spread batter into prepared pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.
Meanwhile, beat 1 cup All Purpose Sticks, confectioners sugar and peppermint extract in large mixing bowl with electric mixer until light and fluffy, about 3 minutes. Stir in food color until blended. Lift brownies by foil ends out of baking pan. Spread mint mixture over cooled brownie. Chill in refrigerator until firm.
Meanwhile, heat heavy cream in medium saucepan over medium-high heat until it just comes to a boil; remove from heat and stir in remaining 1 cup chips and 1 Tbsp. All Purpose Sticks until melted. Let cool, stirring occasionally until slightly thickened.
Spread cooled chocolate mixture over mint layer covering completely. Refrigerate until firm, about 1 hour.
Cut into 1-inch pieces.