Ingredients:

• 1/2 cup baking cocoa
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 10 tablespoons cooled melted butter
• 1 teaspoon vanilla
• 1/2 teaspoon  peppermint extract
• 10 ounce package Andes creme de menthe baking chips (2 cups)
• 1/2 cup  softened butter
• 3 cups sifted powdered sugar
• 1/2 teaspoon vanilla and 1/2 teaspoon mint extracts (for frosting)
• 3-4 drops green   food coloring
• 1/4 cup  milk (approximate)

Method:

1. Preheat oven to 325 F.
2. Stir together the baking cocoa, granulated sugar, flour, baking powder, eggs, cooled melted butter, vanilla, and peppermint extract to make a smooth batter.
3. Spread batter into a well-greased 8×8-inch glass baking  pan.
4. Top batter with half the Andes baking bits (reserve the rest).
5. Bake brownies for about 35 minutes or until the batter no longer jiggles in the center.
6. Cool completely.
7. Mix the powdered sugar and butter with the remaining extracts and stir in enough  of the milk to make a spreadable frosting; tint frosting with several drops of food coloring as desired.
8. Stir in 2/3 of the remaining chips into the frosting and spread on the brownies, sprinkling the last of those on top.
9. Frosting sets (dry enough to handle) in 30-45 minutes.
10. Slice and serve as desired. Store remainder in an airtight container.

From the kitchen of palatablepastime.com