Peppermint Brownies

" We piled these bittersweet brownies high with luscious homemade buttercream!" - Woman's World

2 cups (1 lb. butter) at room tempture

1 1/2 cups bittersweet chocolate chips

1 cup granulated sugar

1 1/2 tsp. vanilla extract

4 eggs

1 cup all-purpose flour

1/4 tsp. salt

1/2 cup unwrapped red and green starlight mints, about 15, coarsely chopped

3 cups confectioners' sugar

2 tbs. milk

Additional mints, optional

• Preheat oven to 350 F. Line 8" square baking pan with foil; coat with cooking spray. In pot, melt 1 cup butter with chocolate chips over medium heat. Remove from heat; cool slightly.
• Stir in granulated sugar and 1 tsp. vanilla. Stir in eggs, one at a time, then flour, salt and chopped mints. Pour into pan. Bake 25-30 minutes or until pick inserted into center comes out with moist crumbs. Cool completely on rack.
• On medium speed, beat remaining 1 cup butter until light and fluffy. On low, gradually in confectioners' sugar, milk and remaining vanilla. On medium-high, beat until fluffy. Lift brownies from pan; remove foil. Spread with frosting. If desired, garnish with mints.