- 4 (1 ounce) squares BAKER'S Unsweetened Chocolate
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon peppermint extract
- 1 (16 ounce) can ready-to-spread vanilla frosting
- 4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
- 1/4 cup water
- Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
- Stir peppermint extract into frosting; spread evenly over cooled brownies. Microwave semi-sweet chocolate, remaining 1/4 cup butter and the water in medium microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.