Crust: Melt one cup butter and four oz. or unsweetened chocolate together and cool. In a separate bowl, beat your eggs and sugar together until frothy. Add melted chocolate mixture, blending well. Stir in 1 tsp. Peppermint extract and flour. Spread into a greased 9X13 pan. Bake at 350 degrees for 20-25 min.
Filling: Cream 6 TBS butter and powder sugar together, adding milk as needed. Add 1/8 tsp. peppermint extract, beating to a smooth consistency. Add food coloring if desired. Spread over cooled crust, and allow to set. You may want to refrigerate until firm.
Glaze: Melt Chocolate chips with last 6 TBS butter on low heat over stove or by 30 second intervals in the microwave. Stir constantly. Cool slightly and spread or drizzle on top of frosting. Refrigerate until set. Once set you can cut them into bars, but I like to keep them refrigerated until serving. Enjoy!
These brownies freeze SO well. You can store them in an airtight container.