These brownies remind me of a big Andes Mint, which makes it a perfect dessert for after dinner. Plus, it is a Kraft Foods recipe which means it is EASY!
4 ounces of Unsweetened Baking Chocolate
1 cup butter, divided
2 cups sugar
1 cup flour
1 tsp. peppermint extract
1 can (16 oz.)
ready-to-spread vanilla frosting
4 ounces Semi-Sweet Baking Chocolate
1/4 cup water
Preheat oven to 350 degrees. Line a 13x9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in a large microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.
Bake for 30 to 35 minutes or until toothpick interest in center comes out with fudgy crumbs. Do not over bake! Cool in the pan.
Stir peppermint extract into frosting; spread evenly over cooled brownies. Microwave semi-sweet chocolate and remaining 1/4 cup butter and the water in a medium microwavable bowl on HIGH for 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.
If baking in glass, set the oven to 325 degrees instead of 350.
The brownies cool faster if you put the baking pan on a wire cookie rack to cool. Also, I keep these in the refrigerator because I like the icing to be cold, but they are fine either way!