THIN BROWNIES W/PEPPERMINT FROSTING
1 stick unsalted butter
2 squares unsweetened chocolate
2/3 C. flour
1 tsp. salt
1 C. sugar
2 eggs, beaten
1 tsp. vanilla
8 oz. bittersweet chocolate
1 C. whipping cream
1/4 C. butter, softened
1/4 tsp. peppermint extract
2 1/4 C. sifted powdered sugar
3 TBS whipping cream
1-2 drops red food coloring (optional)
1/2 C. crushed peppermint candies (optional)
Preheat oven to 350 deg. Line with foil, grease and flour a jellyroll pan. Melt butter and chololate over low heat. Combine flour, sugar and salt; add to butter and chocolate. Mix in eggs and vanilla. Bake for 10 min. Cool on wire rack. Bring whipping cream to simmer, remove from heat and add chocolate, stirring until smooth. Pour over brownies and chill to set chocolate. Mix together butter, peppermint extract, and 1 C. powdered sugar. Add remaining sugar alternately w/ whipping cream. Stir in red food coloring and crushed peppermint candies, if desired. Frost brownies, cut into 2" squares or desired size.