Instructions: Melt 1/4 cup of butter in a saucepan and add the sugar, the peppermint extract and the heavy cream. Beat until creamy and smooth. Spread over the cooled brownies and refrigerate for 20 minutes. Meanwhile melt the chocolate and remaining 1 1/2 Tbs unsalted butter in the top of a double boiler and pour it over the frosted brownies and spread it around with a spatula. Serve with whipped cream or French Vanilla ice cream . . . why not go all the way.

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