• Preheat oven to 350 degrees.
• Grease a 9 x 13 baking pan.

Brownies

• Beat together softened butter and sugar until creamy.
• Add cocoa and melter butter, and beat until blended.
• Add eggs, flour, salt, and peppermint extract. Mix until smooth.
• Spread batter into baking dish.
• Bake for 35-38 minutes. Do NOT overcook or edges will be hard.*
• Let cool completely.

Peppermint Frosting

• Beat powdered sugar and softened butter until creamy.
• Add water one tablespoon at a time, beating after each addition until desired consistency.
• Add food coloring a couple of drops at a time, beating after each addition until desired color is achieved.
• Spread on top of cooled brownies.
• Refrigerate for 30 minutes.

Chocolate Glaze

• Put chocolate chips and butter in microwave safe bowl.
• Melt in microwave 10 seconds at a time, stirring after each segment util chocolate is melted and shiny.
• Do not over-melt, or chocolate will dry out and lose its shine and will not spread onto frosting.
• Cool slightly, then spread onto peppermint frosting.
• Refrigerate until chocolate is set.

Finishing Touches

• Once your brownie layers are finished, set them on the counter until they are room temperature.*
• Slice into squares and serve.
• *If you cut the brownies while they are still cold, the chocolate glaze will crack.
• *If you over bake the brownies, they edges will become hard. If this happens, just cut the edges off the brownies--you will still have plenty to serve your guests.