1 c. confectioners' sugar
1/4 c. unsalted butter, room temp.
2 tsp. peppermint extract
1 batch brownies without nuts, baked and cooled

GLACE:

4 oz. bittersweet chocolate
2 tsp. light corn syrup

Cream butter with electric mixer. Beat sugar, butter and extract 2 to 2 1/2 minutes or until white and fluffy. Spread evenly over brownies. Freeze 1 hour or until firm. Melt chocolate in top of double boiler. Remove top of boiler from water and stir in corn syrup.

Cool until still loose and spreadable. Spread over buttercream and swirl for marbelized look. Refrigerate 30 minutes or until chocolate hardens.

Class of '94