The Brownies above all Brownies

The long awaited Brownie recipe. I'm sure by now you have forgotten my promise to you. Yup, I knew you would... Early last year I gave you a banana bread recipe that I gave in exchange for this brownie recipe. Well, here it is a huge favorite for our friends and family alike. To make this recipe it a little different I decided to give two options for the topping. The first an old fashioned fudge one is the original frosting for these brownies. The second is a yummy mint alternative for all those mint chocolate chip ice cream fans out there. Either way these brownies should please just about everyone. Enjoy!

Ingredients

• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 1/4 cup vegetable oil
• 4 eggs
• 1/4 cup water
• 1 teaspoon vanilla extract

       Fudgy Icing

• 4 tablespoons butter
• 1 cup sugar
• 1/4 cup cocoa
• 1/4 cup milk

               Or

         Mint Icing

• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 tablespoons creme de menthe liqueur or ¼ tsp of peppermint and 2 Tbs. of milk that have been mixed together in a little cup. If mixture is to dry add a little more milk.
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Directions

1. In a mixing bowl, combine sugar, flour, cocoa, salt. Combine oil, water, eggs, and vanilla; add to dry ingredients. Spread in a greased 13-in.x 9-in.x 2-in. baking pan. Bake at 350 degrees F for 23-26 minutes or until a toothpick inserted near the center comes out clean.

Directions for Icing

Fudgy Icing ~ over warm brownies from oven

1. Melt butter in medium saucepan. Add sugar and cocoa stir until well blended then add milk. Bring mixture to boil for 1 minute. Stir as sauce cools slightly to a thicker fudge sauce. Then pour over brownies and let cool.

Mint Icing ~over cooled brownies from oven

1. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, and then chill until set.
2. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, and then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares