| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter |
| 2 | oz | Unsweetened chocolate |
| 1 | c | Sugar |
| 1/4 | ts | Peppermint extract |
| 2 | lg | Eggs |
| 1/2 | c | Unsifted all-purpose flour |
| 1 | pn | Salt |
| 1/2 | c | Coarsely chopped toasted nuts; (optional) |
| 2 | tb | Butter; room temperature |
| 3/4 | ts | Peppermint extract |
| 1 | c | Sifted confectioners sugar |
| 1 | tb | Cream |
| 1 | Tablspoon butter | |
| 1 | oz | Unsweetened chocolate |
INSTRUCTIONS
ICING GLAZE Line an 8-inch square pan with foil; lightly butter bottom and sides. In a double boiler or in a microwave, melt butter and chocolate. Stir in sugar and peppermint extract. Add beaten eggs, stirring until smooth. Add flour and salt; sitr in nuts. Pour into prepared pan. Bake at 350 degrees for 20-25 minutes. Cool. Lift brownies from pan by foil edges and frost. Icing: Beat butter, peppermint, sugar and cream in a small bowl. Spread on brownies. Glaze: In a double boiler or in a microwave, melt together the chocolate and butter. Drizzle this over the icing. Refrigerate till well-chilled. Cut into 3/4 inch x 2 inch sticks. The Acworth Inn Cummaquid, Massachusetts Posted to recipelu-digest Volume 01 Number 474 by "bunny" <[email protected]> on Jan 7, 1998
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