2 sticks butter (salted)
4 ounces (squares) unsweetened chocolate
4 eggs
2¼ cups sugar
1 teaspoon peppermint extract
1 cup flour
1 (12-ounce) package semisweet chocolate chips
Frosting:
2 cups powdered sugar
3 tablespoons softened butter (salted)
2 tablespoons milk
Green or red food coloring
Crushed peppermint candy (about ¾ cup, or however much or little you want)
1. Melt butter and chocolate over low heat. Cool. Beat eggs with a mixer for a couple of minutes, slowly adding sugar. Add peppermint extract and flour and stir until just combined. Add chocolate chips and chocolate-butter mixture.
2. Pour into greased 9- × 13-inch pan. Bake at 350° F. for 25 to 30 minutes. Cool.
3. For the frosting, combine the sugar, butter, milk, and a drop or two of food coloring. Spread over the brownies. (Note: frosting will thinly cover brownies. If you like more frosting, you may want to double the recipe.) Top with crushed peppermint candy. Makes a couple dozen or so, depending on what size you cut the brownies.