1 pkg (23-oz) brownie mix
1 large egg
1 cup mini chocolate chips
1 cup chopped pecans
1 can cream cheese frosting
2 tsp peppermint extract
several drops of green food coloring
3 squares (1-oz each) semisweet chocolate
2 tbsp butter
Preheat oven to 350 degrees.
Grease a 10 x 15-inch baking pan; set aside.
Prepare the brownie mix according to the package directions using the egg. Stir the chocolate chips and the pecans into the brownie mix. Transfer mix to the prepared pan.
Bake brownies for 15 to 20 minutes just until a wooden toothpick inserted in the center comes out clean. Do not overbake. Cool in pan on a wire rack.
Place the cream cheese frosting into a mixing bowl. Stir in the peppermint extract and the food coloring until well blended. Spread frosting over the cooled brownies. Put into the refrigerator to chill.
Meanwhile, melt the chocolate with the butter in a small saucepan over low heat stirring constantly. Drizzle the chocolate over the minty frosting. Chill until the chocolate has firmed up. Cut into 48 squares.