Mint Brownies say it all

Forget the bad stuffed bears or balloons or goofy flowers that even sort-of look like carnations. Baking something for someone always says more.

Take the friend who asked me for this recipe, she’s saying “Hey honey, sorry about all my diet food in the house, here’s a big batch of gooey carbs for you to indulge in before I ask if you’ve found a job yet”

But you might want to say something different.

Brownies
1/2 cup unsalted butter

2 ounces unsweteend chocolate

2 large eggs

1 cup sugar

1/2 cup flour

1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

pinch of salt

1/2 cup chopped pecans

Toppings:
1 cup powdered sugar
4 Tablespoons unsalted butter at room temp
1 Tablespoon milk
1/4 teaspoon peppermint extract (I use a bit more just cause)
4 ounces semisweet chocolate

The brownies: Stir butter and chocolate in small pan over low heat until smooth and set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate then flour, the extracts and salt, stir just until blended, add nuts last. Pour into a lightly buttered small square baking pan and bake at 350 about 25 minutes. Cool slightly.

The toppings: Beat powdered sugar, 2 Tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies and chill to set, about 1 hour. Stir chocolate and the other 2 Tablespoons butter in small pan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill to set, about 1 hour. Cut into 20 squares.