Chocolate Mint Bars

Brownie Base 

1 cup (2 sticks) margarine
4 oz. (squares) unsweetened chocolate
1 1/2 cups sugar
3 eggs, beaten
1 cup flour
1 tsp. peppermint extract

Preheat oven to 350 degrees (325 degrees if you're using a dark coated or glass pan).  Melt the chocolate and butter on HIGH in the microwave for 2 1/2 minutes or until almost melted.  Stir well.

Add sugar, eggs, and peppermint extract.  Mix in by hand.   Add the flour last and mix only until combined.  Pour into a
well-greased 9x13" baking pan.  Bake for 20 minutes or until toothpick comes out with moist crumbs attached.   Let cool completely.
In the meantime, make the Peppermint Buttercream:
6 T. butter, softened
3 cups powdered sugar, sifted.
3 T. milk
2 tsp. peppermint extract
2-3 peppermint candy canes (optional)

Combine all ingredients and mix well using an electric mixer or food processor.  Spread evenly over cooled brownies. If using the candy canes, unwrap them, put in a ziptop bag, and pound into crumbs with a hammer or meat mallet.  Sprinkle evenly over the frosting. 


Melt 2 squares unsweetened chocolate with 2 T. butter in the microwave for about 30 seconds.  Use a fork to decoratively glaze the brownies, letting some of the frosting peek through.  Refrigerate until chocolate hardens.  Cut brownies into squares or fingers and serve at cool room temperature for best flavor.  Store in an airtight, covered container in the refrigerator.