Just in time for St. Patricks Day! Although, in my opinion, chocolate and mint are a year long flavor combination winner! 

Ingredients:

For the brownies:

• 1 c butter, melted and cooled
• 1 c sugar
• 1 c brown sugar
• 4 eggs
• 1 Tbsp vanilla extract
• 1 c flour
• 1 c cocoa powder, Dutch processed
• 1 tsp salt, kosher
• 1 c chocolate chunks or chips
• 1/2 c Bailey's Irish Cream Liqueur (or equivalent)

For the whip cream frosting:

• 1 c heavy whipping cream, cold
• 1 Tbsp powdered sugar
• 1/4 c Caramel Kitchen Chocolate Caramel Sauce

For the garnish:

• 24 mini fudge covered mint Oreos, halved
• Caramel Kitchen chocolate caramel sauce, for drizzling

Directions:

For the brownies:

1. Preheat oven to 350 degrees
2. Lightly grease a 9x13 pan.
3. In a large bowl, mix together the butter, sugar, brown sugar, eggs, Irish cream and vanilla extract.
4. Sift the flour and cocoa powder into the wet mixture.
5. Add salt and stir until JUST combined. DO NOT over mix.
6. Fold in the chocolate chips
7. Spread into prepared pan and bake for 25-30 minutes or until just set.
8. Cool completely in pan and then cut into small squares.

For the whip cream frosting:

1. In a chilled medium bowl, beat the heavy cream, powdered sugar and chocolate caramel. Beat on high until stiff peaks form.
2. Remove to a piping bag fitted with a star tip.

Assembly:

1. Pipe a dollop of whip cream onto each brownie square.
2. Drizzle chocolate caramel sauce over the top of brownie and frosting.
3. Top each brownie with 2 mint Oreo halves.
4. Serve immediately or refrigerate up to 4 hours until ready to serve.

Video Tutorial: https://youtu.be/QE_n_T3CuCg