Holly Peterson
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.
