3/4 cup butter
3 1 ounce squares unsweetened baking chocolate
1 1/2 cups sugar
2 eggs, slightly beaten
1/4 teaspoon peppermint extract
1 1/3 cups all purpose flour
1/4 teaspoon salt
Frosting
11/2 cups powdered sugar
3 tablespoons butter, softened
1/4 teaspoon peppermint extract
2 to 3 tablespoons milk
1 drop red food coloring
Garnish
1/4 cup crushed peppermint candy
Heat oven to 350F. In 2 quart saucepan melt butter and chocolate over low heat, stirring occasionally, until smooth 6 to 10 minutes. Remove from heat; stir in sugar. Stir in eggs and 1/4 teaspoon peppermint extract just until mixed. Stir in flour and salt until well mixed. Spread in greased 11 x 7 inch or 9 inch square baking pan. Bake for 24 to 28 minutes or until brownies just begin to pull away from sides of pan. Do not overbake. Cool completely.
Frosting
In small mixer bowl, combine all frosting ingredients except milk and food coloring. Beat at low speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency. Add food coloring; continue beating until well mixed 1 minute. Frost cooled brownies. Sprinkle crushed mints over frosting; gently press into frosting. Cover; refrigerate to set frosting 30 minutes. Cut into bars.
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