2 ¼ Cup flour
3 Cups sugar
1 Cup plus 1 Tbsp Cocoa
1 ½ tsp salt
1 ½ Cup nuts (optional)
1 ½ Cup butter
6 eggs
3 tsp vanilla

Mix ingredients together. Bake at 350 for 20–25 minutes in large cookie sheet. Top with frosting and glaze

FROSTING:
15 Tbsp butter softened
7 ½ Tbsp canned, evap milk
7 ½ Cup powdered sugar
1 tsp peppermint flavoring
Pink or Green Food coloring

Mix all ingredients together. Beat until fluffy/ smooth. Spread on cooled peppermint brownies. Let frosting set.

GLAZE:
6 oz chocolate chips
1–2 Tbsp shortening

Melt chocolate chips and shortening, drizzle over sheet cake of brownies. Cut in squares now before chocolate sets. Chill.