MINT BROWNIES

Brownie:
4 eggs
2 cups sugar
1 cup cocoa
1 cup flour
1 teaspoon peppermint extract*. (be sure it's peppermint and not "mint")
1 cup melted butter or margarine

Frosting:
3 3/4 cup confectioners sugar
1/2 cup (one stick) butter or margarine - softened
1/2 teaspoon peppermint extract
2 1/2 Tablespoons milk
Green food color

Coating:
1/2 cup chocolate chips
2 Tablespoons vegetable shortening (not butter or margarine)

1. Beat eggs with sugar until thick. Add cocoa and flour, mix. Add extract and melted butter. Mix well. Grease a cookie sheet, 11 x 16 inches. Do not use a 9 x 13" pan - the brownies will be too thick. Spread brownie on pan. Bake at 350 degrees for 12 to 15 minutes. Set aside to cool.

2. While brownie bakes, beat confectioners sugar with softened butter till creamy. Add 1/2 teaspoon extract, milk, and a few drops of food coloring. Beat until smooth. Keep covered.

3. When brownie is cool, spread frosting on top. Set in freezer for 15 minutes.

4. Place chocolate chips and shortening in a microwave safe bowl. Melt and stir at 30 second intervals until smooth (about 1 to 2 minutes total). Use a pastry brush or a knife to spread chocolate thinly on top of frosting. Cut into small squares or rectangles, they are very rich!