1/2 c. plus 6 T. butter or margarine, divided
2 c. sugar
2 t. vanilla extract
4 eggs
3/4 c. unsweetened cocoa powder
1 c. all-purpose flour
1/2 t. baking powder

2-2/3 c. powdered sugar
4 t. water
1 t. mint extract
4 drops green food coloring

1 c. semisweet chocolate chips

1/2 c. plus 6 T. butter or margarine, divided 2 c. sugar 2 t. vanilla extract 4 eggs 3/4 c. unsweetened cocoa powder 1 c. all-purpose flour 1/2 t. baking powder 2 -2/3 c. powdered sugar 4 t. water 1 t. mint extract 4 drops green food coloring 1 c. semisweet chocolate chips

Heat oven to 350 degrees. Grease a 13" x 9" baking pan. Place 1 c. butter in a large microwave bowl. Microwave on high until melted, about 2 minutes. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan. Bake 30-35 minutes or until wooden pick inserted comes out clean. Cool completely on wire rack.

Combine powdered sugar, 1/2 c. butter, water, mint extract and food coloring. Beat until smooth. Divide and spread evenly on brownies. Cover and refrigerate until cold.

Place remaining 6 T. butter and chocolate chips in small microwave-safe bowl. Microwave on high 1 minute or until mixture is smooth when stirred. Cool slightly, pour over chilled brownies, and spread quickly. Cover and refrigerate at least 1 hour before serving.

Note: when Jody made these for St. Patrick's Day, her children affectionately referred to them as "Toothpaste Brownies" because of their minty flavor and green color. The nickname stuck.