4 large eggs
2 cups sugar
1 cup all-purpose flour
1 cup cocoa
1 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Mint Cream Frosting
3 (1-ounce) squares unsweetened chocolate
3 tablespoons butter
Beat eggs lightly with a wire whisk in a large mixing bowl. Add sugar, and stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in melted butter and flavorings. Pour into a greased 15x10x1 inch jelly roll pan; bake at 350 degrees for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Spread Mint Cream Frosting over brownie layer; freeze 15 minutes. Melt chocolate squares and 3 tablespoons butter in heavy saucepan over low heat, stirring constantly until melted. Spread over frosting using a pastry brush. Refrigerate until firm; cut into squares. Store in refrigerator. Yield: 2 dozen
Mint Cream Frosting:
1/4 cup butter, softened
2 3/4 cups sifted powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon peppermint extract 3 to 4 drops green food coloring
Beat butter at medium speed with an electric mixer; gradually mix in the sugar, beating after each addition. Add milk; beat until spreading consistency. Stir in peppermint extract and food coloring. Yield: about 2 cups.
Disclaimer: If ya plan on fitting into any of the loot you may have ordered from yesterday's Calypso post, I would advise using above recipe with extreme caution, for they are highly addictive...