Don’t forget about a St. Patrick’s Day dessert. Give this almost-too-pretty-to-eat brownie recipe a try. Not a fan of peppermint? Omit the mint extract!
Preheat oven to 325°F. Grease a 9x9-inch baking dish.
In a double boiler over not-quite-simmering water, melt chocolate and butter and stir until smooth. Cool slightly. Stir in sugar. Add eggs, one at a time, beating thoroughly. Stir in vanilla, then add flour. Spread in prepared pan and bake for 40 minutes. Cool in the pan.
Put cream cheese frosting into a bowl and add peppermint extract and food coloring. Spread evenly over cooled brownies.
In a pan over low heat, melt chocolate with heavy cream. Let cool slightly and drizzle or spread evenly over the frosting.
Let chocolate set up, at room temperature, and then cut brownies into squares.