1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
1/4 teaspoon peppermint extract
2 large eggs
1/2 cup unsifted all purpose flour
pinch of salt
1/2 cup coarsely chopped toasted nuts, optional
Icing:
2 tablespoons butter, room temperature
3/4 teaspoon peppermint extract
1 cup sifted confectioners sugar
1 tablespoon cream
Glaze:
1 tablspoon butter
1 ounce unsweetened chocolate
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; stir in nuts. Pour into prepared pan. Bake at 350F for 20 to 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.
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