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Decadent Chocolate Leaf Brownies
 These brownies received rave reviews from every adult and child that has ever tried them. The triple layers of chocolate and pretty topping all make for a brownie that no one will ever believe came from a mix. There are many other ways to make the chocolate leaves for the brownies. The easiest way is to purchase them at your local grocery store, as many now carry pre-made chocolate leaves near the baking chocolates. The leaves can also be "drawn" on the brownies with melted chocolate with a frosting tip, or simply by placing the melted chocolate in a plastic bag and snipping off a small portion of a corner. The safest leaves to use are either from a florist who provides edible leaves for the food trade, or to simply use edible herb leaves like mint, basil, and sage.
1 package brownie mix, prepared according to the package directions
16 ounces miniature chocolate chips
4 ounces semi-sweet chocolate
2 tablespoons butter
Washed and dried non-poisonous leaves
8 ounces white chocolate
2 tablespoons heavy cream
 Grease a 9 inch square pan liberally. Preheat the oven to the temperature recommended by the brownie mix. Place 6 ounces of chips in the greased pan and place in the oven while mixing the brownies. Check repeatedly to make sure the chocolate does not burn, but cook until it has started to melt. Smooth the chocolate with a spatula to form an even layer at the bottom of the pan. Add the remaining 10 ounces of miniature chips to the brownie mix. Scrape the brownie mix into the pan over the melted chocolate, and bake according to the package directions. While the brownies are baking, melt the 4 ounces of semi-sweet chocolate with the butter  and mix until smooth. Place a layer of waxed paper on a large baking sheet. Carefully coat the undersides of the leaves with a small clean brush, which should never have been used for anything other than food preparation. Place the leaves chocolate side up on the prepared baking sheet. Once you have coated all the leaves, place the baking sheet in the refrigerator. Let the leaves set for at least two hours, then peel off the chocolate. Set the leaves aside. Cut the brownies into 25 squares. In a small saucepan, or microwave proof dish, melt the white chocolate and heavy cream together until smooth. Frost the brownies in the white chocolate mixture and let cool slightly. Once the white chocolate frosting has slightly cooled, but is still soft, add a chocolate leaf. Adding the leaves too quickly will result in melted leaves. Refrigerate the brownies in a tightly sealed container until ready to serve.
Makes 25 brownies.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Cooling Time: 2 hours, 10 minutes
Total Time: 3 hours
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