| This is easily doubled but if you do, triple the frosting amount. CHOCOLATE PEPPERMINT BROWNIES (makes 16)
Brownies:
2 oz unsweetened chocolate
1 stick butter
2 eggs
1 cup granulated sugar
1/2 cup flour
Pinch of salt
1/4 tsp peppermint extract
1/2 cup chopped pecans Frosting:
1 cup confectioners' sugar
2 TBL butter, softened
1 TBL evaporated milk
1/2 tsp peppermint extract
1-2 drops green food coloring Glaze:
2 oz unsweetened chocolate
2 TBL butter Preheat oven to 350°. Butter an 8 or 9" square baking pan.
Brownies: In a large saucepan over low heat, melt the chocolate & butter together. Remove from the heat & let cool 5 minutes. Beat in the sugar, then beat in the eggs 1 at a time. Stir in the flour, salt & peppermint; fold in the nuts. Turn into the prepared pan & bake 15 minutes. Remove from the oven & cool in the pan. Frosting: Mix the confectioners' sugar, butter & evaporated milk until smooth. Stir in the peppermint extract & food colring until thoroughly blended. Spread on teh brownies & chill in the refrigerator. Glaze: Melt the chocolate & butter together over low heat. Let stand until cool. Spread over the frosting on the brownies & refrigerate until the chocolate is firm. Cut into squares & store in a covered container in the refrigerator.~~America Discovers Columbus | 
