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