Ingredients
BROWNIE:
1 C. butter (2 cubes)
3 sq. Baker’s chocolate
4 eggs beaten
2 C. sugar
2 C. chopped nuts (optional)
1 1/4 tsp. peppermint
FROSTING:
1/4 C. soft butter
2 1/2 C. powdered sugar
3 Tbs. cream
1 tsp. peppermint, or to taste (optional, but recommended)
1-2 drops green food coloring (optional, but recommended)
GLAZE:
2 sq. Baker’s chocolate
2 tsp. butter
Preparation
PREPARE BROWNIES:
- Melt butter and chocolate together and cool.
- Beat eggs, add sugar and continue beating until frothy.
- Add melted butter and chocolate, the pepperming, flour and nuts.
- Mix well and spread in a 9x13 pan and bake at 375* for about 20 minutes or until done (the toothpick-test works just fine.)
FROSTING and Glaze:
- Cream the soft butter, powdered sugar and 3 Tbs. cream (with peppermint and/or green food coloring if desired.)
- When brownie is cool, spread frosting evenly over the top. *For the glaze, Melt the chocolate and butter together and spread over the top of the frosting (once set.) The frosting will show through the glaze.
- Put into the refrigerator to ‘set’ before cutting.
NOTE: 9x13 pan makes a high or thick cookie. For a thinner cookie about 1" thick, use an 11x17 pan and bake 12-15 minutes. Increase the amount of frosting slightly to cover larger area.
