Brownies with Mint Buttercream and Chocolate Glaze

We made it to Georgia! We arrived here on Thursday night after driving through 10 states. It took us about 4 days all together. We stopped at the Grand Canyon and a few other places along our way and it actually was a lot more fun than I thought it was going to be. The kids really didn't seem to mind the fact that they were in the car for days on end. We unloaded our stuff yesterday morning and today we are off to find a house. Wish us luck! Thanks everyone for continuing to check out my blog. I haven't had a chance to really read the comments or visit any other blogs, but hopefully soon I will be able to do that. Now on to the goodies.
I always seem to be making baked goods and giving them away. That was the case with these brownies. Desserts were needed at some sort of function and I volunteered to make a couple of items.
I made these a couple of months ago, in March.
I had leftover mint buttercream from these cupcakes, and found this recipe that would use up the frosting.
Everybody likes the combination of chocolate and mint, right?
From what I heard, these brownies were very popular and I had a couple of people who called me for the recipe.
That is all I can really think to say. If you like brownies, try these and let me know what you think.

Rosie's Award Winning Brownies from Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book by Judy Rosenberg

4 oz. unsweetened chocolate

8 Tbls unsalted butter, at room temperature

1 1/4 cups plus 1 Tbls all-purpose flour

1/2 tsp vanilla extract

3 large eggs, at room temperature

3/4 cup all-purpose flour

1. Preheat the oven to 325 degrees F. Lightly grease an 8-inch square pan with baking cooking spray.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes.

3. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber scraper.

4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.

5. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup nuts, if using.

6. Spread the batter evenly in the prepared pan.

7. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.

8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.

Mint Buttercream
1 cup confectioners sugar

4 Tbls unsalted butter, at room temperature

2 tsp peppermint extract

Chocolate Glaze

4 oz bittersweet chocolate

2 teaspoons light corn syrup

1. To prepare the buttercream, using an electric mixer on high speed, cream the sugar, butter and extract together until fluffy, 2 to 2 1/2 minutes.

2. Spread the buttercream evenly over the cooled brownies and freeze for 1 hour.

3. After an hour, melt the chocolate for the glaze in the top of a double boiler placed over simmering water. Remove the pan from the water, and stir the syrup into the melted chocolate.

4. Allow the glaze to cool to the point where it no longer hot but still loose and spreadable. Using a frosting spatula, spread the glaze over the buttercream. Immediately place the pan in the refrigerator and allow the chocolate to harden for about 30 minutes

5. Cut the brownies with a thin, sharp knife that has been dipped in hot water and dried before each cut.

Up Next- Citrus Poppyseed Cake