Brownie
2 squares or 2 ounces unsweetened chocolate
1/2 c. butter
2 large eggs
1/2 t. vanilla extract
1 c. sugar
1/2 c. flour

Mint Frosting
2 T. butter
1 c. confectioners sugar
1 T. cream or milk
1/2 t. peppermint

Chocolate Frosting
1 square or 1 ounce unsweetened chocolate
1 T. butter

1. Heat oven to 350° F.
2. Melt chocolate and butter for brownie in double boiler or over water
3. Beat eggs
4. Add vanilla extract and sugar
5. Add chocolate butter mixture
6. Add flour
7. Butter 9" x 9" baking pan
8. Pour batter into pan being sure that it fills the corners
9. Bake for 25 minutes until cake tester comes out clean
10. Allow to cool until brownie is at room temperature
11. Frost with mint frosting
12. Refrigerate for 5 minutes, no more, no less
13. While brownie is in refrigerator, melt unsweetened chocolate and butter together over water or in double boiler
14. When 5 minutes is up, pour warm chocolate butter mixture over the mint frosting and tip quickly to coat all the mint frosting
15. Allow to cool completely so that frosting sets
16. Cut into quarters and carefully using a large spatula, remove one quarter at a time from the pan
17. Cut each quarter into smaller pieces, perhaps 9 per quarter, as this brownie is very rich