French Mint Brownies (Killer Brownies)

Louise got this recipe from her friend in church, Nancy Lund.  Her children dubbed them "Killer Brownies" because they are so good.  I think it's one of our favorite desserts that Mom makes.

Prep Time: About 1 1/2 hours to 2 hours including cooling time

BROWNIES
1 cup oil
2 cups sugar
2/3 cup cocoa
4 eggs
2 tsp vanilla
1 1/2 cups flour
1 tsp salt

Mix all ingredients and bake in greased jelly roll pan at 350F for 20 to 25 minutes; cool.

MINT FROSTING
3 Tbsp butter, softened
3 cups powdered sugar
1 tsp mint extract
4 Tbsp milk
A few drops of green food coloring

Mix ingredients until fluffy and spread over cooled brownies.  Refrigerate 20 minutes until crusty.

CHOCOLATE TOPPING
1 1/2 cups Hershey's(R) semi-sweet chocolate chips*
4 1/2 Tbsp butter

Melt chips and butter and spread over mint frosting; cool.

*Use Hershey's - don't substitute - Hershey's turns out best

Notes:
-I didn't have room in my fridge, so we let the brownies sit out after frosting until they got crusty
-Louise doubles the chocolate topping so that the chocolate is thicker and the frosting doesn't show through
-Sometimes we drizzle the chocolate over the frosting in a diagonal pattern.  Just put the chocolate in a sandwich bag and snip off one of the corners.


Substitutions - omit mint extract and green food coloring and add one of the following choices:
-Orange extract and orange food coloring
-Strawberry or chocolate confectioner's sugar instead of regular confectioner's sugar
-1 teaspoon vanilla
-Raspberry extract and red food coloring (or blue!)