Bring this moist chocolate mint cake out at St. Patrick’s Day, Easter or any time of year. The rich chocolate cake and chocolate glaze surround a refreshing mint cream center. Cut the dessert into squares and serve at parties or as an after-dinner dessert.
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at Medium (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add flour, cocoa and baking powder; beat until well blended. Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at Medium (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.