6    Squares unsweetened
-chocolate
2 3/4 c  Sugar
1 c  Dark corn syrup
1 ts Vanilla
Butter softened
2 c  All-purpose flour
1/4 ts Salt
6    Eggs
1 1/2 c  Walnuts; coarsely chopped
2 c  Confectioners sugar
2 tb Milk
1/4 ts Peppermint extract
Green food coloring
Chocolate Glaze

1. Preheat oven to 350F. Grease 15 1/2″x10 1/2″ jelly-roll pan. In heavy
2-quart saucepan over low heat, heat unsweetened chocolate squares until
melted and smooth, stirring frequently. 2. In large bowl, with mixer at low
speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just
until blended. Increase speed to high; beat until light and fluffy. Reduce
speed to low; add flour, salt, and eggs; beat until well mixed, constantly
scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes.
At low speed, beat in melted chocolate until blended. With spoon, stir in
walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick
inserted in center comes out clean. Cool brownies in pan on wire rack.
3.When brownies are cool, prepare mint butter-cream frosting: In large
bowl, with mixer at low speed, beat confectionners sugar, milk, peppermint
extract, and 6 tablespoons butter until smooth. Stir in enough green food
coloring to tint a pretty green. Evenly spread frosting over cooled
brownies. Refrigerate while preparing Chocolate Glaze. 4. Prepare Chocolate
Glaze; spread over frosting to completely cover top. Refrigerate until
glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each
strip crosswise into 15 bars. Makes 45. About 245 calories each.

CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares
unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter
and 2 teaspoons dark corn syrup until chocolate melts and mixture is
smooth, stirring frequently. Remove saucepan from heat; stir frequently
until glaze cools slightly.