Mint Chocolate Brownies

I just made my brownie recipe (double batch--see "The Best Brownies" recipe below) in a 9x13 and then added the green topping (first part of recipe) on top and then poured the chocolate mixture on (second part of recipe). You can use brownie mix too. I think next time I might reduce the mint mixture because it was pretty thick, but oh so yummy!

1/2 cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
6 drops green food coloring

1 1/3 cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract


DIRECTIONS

To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes (or freeze if in a rush).

In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.