(from Grandma Anna Trevey)
Preheat oven to 350° (may use 1 large brownie mix also)
- 4 squares Baker’s unsweetened chocolate
- 6 TBSP – butter (1 ½ sticks)
- 2 cups – sugar
- 3 eggs
- 1 tspn – vanilla extract
- 1 cup – flour
- Icing:
- 6 TBSP + 5 TBSP – butter
- 4 cups – confectioner’s sugar
- 2 tspn – peppermint extract
- Green food coloring
- 1-3 TBSP – Milk (or half and half or cream)
- 6 oz chocolate chips
Line 13×9 (15×10 pan is even better for these if you have one) pan with foil, making sure the foil extends over the ends of the pan. Spray with cooking spray.
Microwave 6 TBSP butter and chocolate in glass mixing bowl for 2 minutes or until butter is melted. Stir until chocolate is melted also. Stir in sugar, then eggs and vanilla. Add flour. Pour into prepared pan.
Bake for 30-35 minutes 13×9 (or less for 15×10 pan) or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake or edges will break your teeth when you bite them. Use foil to lift whole brownie out of pan. Cool completely before icing.
Icing: Cream 6 TBSP butter and sugar. Add extract and food coloring. Add milk to thin as little as necessary. Spread over cooled brownies.
Using a double boiler, melt together the chocolate chips and 5 TBSP butter (until just melted – if it is too hot, it will melt the butter in the icing) and pour over iced brownies. Spread with the back of a spoon.
Refrigerate until firm. Cut with sharp knife that has been dipped in hot water. Otherwise chocolate topping with break rather than cut. Redip in hot water between cuts. Bars freeze well.