Brownies:
4 oz. baker's chocolate
1 c butter
4 eggs
2 c sugar
1 tsp vanilla
1 1/4 c flour
1/2 tsp baking powder
Frosting:
1-2 Tbs milk
2 c powdered sugar
1/4 c butter, softened
1/2 Tbs peppermint extract
green food coloring
Chocolate Glaze:
6 oz. (about 1 cup) semisweet chocolate chips
6 Tbs butter
Preheat oven to 350°F. Line a 9 X 13 pan with foil, leaving an inch to hang over the sides. Lightly spray with nonstick oil.
Chop both the baker's chocolate and butter into chunks and place together in a bowl, microwave in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With a stand mixer, beat eggs, sugar and vanilla for two minutes. While the egg mixture is being beaten, measure out the flour and combine it with baking powder. With the mixer running, slowly add the melted chocolate and beat to combine. Turn the beater speed to low and add in flour by spoonfuls. Mix until just combined. Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.
Cool completely on a metal rack. When the brownies have cooled to room temperature, prepare the frosting. Combine all ingredients, starting with 1 1/2 Tbs milk, and beat until light and fluffy. Add more milk by the teaspoonful as needed. Spread the frosting over the brownies and then chill in the refrigerator.
While the brownies are chilling, prepare the chocolate glaze. Microwave the chocolate chips and butter in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes, and then carefully spread on top of the frosting layer. Return the pan to the fridge to cool.
From Our Best Bites Cookbook
