Source: Beth Campbell, Belleville, winner of Marshall Field's Frango Mint Chocolate Special competition at the Wisconsin State Fair

12 Frango mint chocolate candies, divided
1/3 cup corn oil
1 cup granulated sugar
2 eggs
1 teaspoon raspberry extract (optional)
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped nuts (optional)
Frosting layer (see recipe)
1 tablespoon butter

Preheat oven to 350 degrees F. Grease 8-inch square baking pan.

In saucepan, melt 6 chocolate candies in oil over low heat, just until chocolate melts. Remove from heat and beat in sugar, eggs and extract. Set aside.

In sifter, combine flour, baking powder and salt and sift directly into pan with chocolate mixture. Add nuts if desired. Spread mixture into prepared pan. Bake 25 to 30 minutes or until done. When done, remove from oven and cool.

While brownies bake, make frosting layer.

When brownies are cooled, frost and refrigerate 30 minutes or until set. Once chilled, remove from refrigerator.

In microwave-safe bowl combine remaining 6 Frango chocolates and butter. Microwave until melted, then pour over frosting layer. Spread to cover. Refrigerate until chocolate layer is set. Cut into squares when cool. Makes 12 servings.

Frosting layer
1/2 cup (1 stick) butter, room temperature
4 cups confectioners' sugar
1/4 cup milk (about)
1 teaspoon vanilla extract
3 tablespoons raspberry jam (preferably seedless)
A few drops red food coloring

In bowl, beat butter and confectioners' sugar, adding milk as needed to make a fluffy frosting, about 5 minutes. Beat in vanilla extract, jam and food coloring, if using.