This recipe made my mint brownie dreams come true. I doubled the brownie recipe as I had a 9 x 13 rectangular pan and not square as the recipe indicates. I doubled the mint icing as well and I think I quadrupled the glaze recipe to adequately cover the 9 x 13 area. It is important to let it refrigerate overnight and maybe then some to let it set properly and not have the glaze break apart when cutting. I brought these to a family reunion and they were such a hit! There were no leftovers to say the least. The combination of the brownie base, mint icing and chocolate glaze create the perfect combination and balance of fudgy minty chocolatey goodness! This will be a favorite! Thanks for sharing this recipe Diana :-)

These cookies provide an absolute heavenly explosion of flavour! Almond, raspberry, and chocolate. What's not to like?! I have to agree with other users who advise adding 1 tbsp of almond extract in the batter -it enhances the cookie dough beautifully. Melting the chocolate with the butter and heavy cream is also a must. The chocolate was firm , thick and fudgy. It did not crack at all. I tinted the middle layer as well a nice peachy orange shade. All together, the 3 layers of pink, orange and green really make for a beautiful cookie. The only drawback I have about this recipe is that it is tough to spread the batter on the parchment paper in the pan. I'm hesitant to use spam though...