by Susan Pyle
½ cup butter
4 oz. unsweetened chocolate
1½ cups sugar
3 eggs
1½ tsp vanilla
1 cup flour
½ tsp salt
Mint Frosting
¼ cup softened butter
2½ cups powdered sugar
1½ to 3 Tbsp milk
½ tsp peppermint extract
green food coloring
Chocolate Topping
¾ cup semisweet chocolate chips
3 Tbsp butter
Heat the oven to 350 degrees and grease a 9 inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and vanilla. Finally, stir in the flour and salt until thoroughly combined. Pour into prepared pan, then bake for 25 minutes, or until a knife inserted in the middle comes out clean. Cool for at least one hour. To make the mint frosting, cream the butter and powdered sugar. Add the milk, 1 Tbsp at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour. To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1½ minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens. Bring the brownies to room temperature, and then cut into 16 to 32 pieces. Layer them on a piece of plastic wrap, place waxed paper between the layers to prevent sticking. Wrap up the brownie package and tie with a ribbon.
*Note: I doubled this into a jelly roll pan and it did just fine. It is thinner than the original recipe makes it, but it still looks really good. Watch your baking time.—Susan
