Peppermint Mocha Brownies

• FOR THE BROWNIES:
• 1 cup Plain Flour
• 3/4 cups Cocoa
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 2 sticks Salted Butter, Melted
• 1/3 cups Instant Coffee Crystals
• 2 cups Sugar
• 4 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Peppermint Extract
• _____
• FOR THE FROSTING:
• 2 sticks Soft Butter
• 2 pounds Powdered Sugar
• 1 Tablespoon Peppermint Extract
• 4 Tablespoons Milk Or Cream
• 4 drops Red Food Coloring

1. Make the brownies... In a small mixing bowl, sift together the flour, cocoa, salt, and baking powder. Set aside.
2. In a large mixing bowl, add the butter and instant coffee crystals. Microwave for about one minute or until butter melts. Mix butter and instant coffee until coffee crystals are dissolved and well blended. Add the sugar and mix well. Next add the eggs and mix well. Add vanilla and peppermint extract and blend. Finally add the flour mixture and stir until well blended.
3. Pour brownie batter into a greased 13x9 baking dish. Bake at 350 degrees F for 20-25 minutes. Remove brownies from oven and cool them completely before frosting.
4. For the frosting... In a deep bowl add the soft butter and powdered sugar. Mix on low speed with electric mixer until butter is well blended into powdered sugar. Add the peppermint extract and the milk. Whip on high speed until frosting is fluffy and a spreadable consistency. Add another Tablespoon of milk to make icing a little thinner if desired. Add enough red food coloring to make a pink tinted frosting. Ice brownies. Chill slightly before cutting into squares.

flour, cocoa, salt, baking powder, butter, coffee crystals, sugar, eggs, vanilla, frosting, butter, sugar, milk

Taken from tastykitchen.com/recipes/desserts/peppermint-mocha-brownies/ (may not work)