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1
Preheat oven to 350F.
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2
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
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3
Grease foil.
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4
Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min.
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5
or until butter is melted.
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6
Stir until chocolate is completely melted.
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7
Stir in sugar.
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8
Blend in eggs.
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9
Add flour; mix well.
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10
Spread into prepared pan.
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11
Bake 30 to 35 min.
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12
or until toothpick inserted in center comes out with fudgy crumbs.
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13
(Do not overbake.)
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14
Cool in pan.
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15
Stir peppermint extract into frosting; spread evenly over cooled brownies.
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16
Microwave semi-sweet chocolate, remaining 1/4 cup butter and the water in medium microwaveable bowl on HIGH 1-1/2 min.
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17
or until butter is melted.
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18
Stir until chocolate is completely melted.
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19
Cool to room temperature.
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20
Spread evenly over frosting; cover.
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21
Refrigerate at least 1 hour before serving.
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22
Lift out of pan onto cutting board, using foil handles.
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23
Cut into 36 squares.
