| 6 x one-ounce squares unsweetened chocolate | | 2 34 cup sugar | | 1 cup dark corn syrup | | 1 tsp vanilla | | 1 cup butter or margarine, softened | | 2 cup all-purpose flour | | 1/4 tsp salt | | 6 x eggs | | 1 1/2 cup walnuts, coarsely chopped | | Mint buttercream frosting | | 2 cup confectioner's sugar | | 2 tbl milk | | 1/4 tsp peppermint extract | | 6 tbl butter, softened | | Green food coloring | | Chocolate glaze | | 3 x one-ounce squares unsweetened chocolate | | 1 x one-ounce square semi-sweet chocolate | | 4 tbl butter | | 2 tsp dark corn syrup |
| | Preheat oven to 350 degrees. Grease 15 1/2-by-10 1/2 inch jelly roll pan. In heavy 2-quart saucepan, over low heat, heat chocolate squares until melted and smooth, stirring frequently. | | In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and butter 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 40-45 minutes or until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack . | | When brownies are cool, prepare mint buttercream frosting. In large bowl, with mixer at low speed, beat confectioner's sugar, milk, peppermint extract and 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 . | | For glaze, heat chocolate, butter and corn syrup in a heavy 2-quart saucepan over low heat until chocolate melts and mixture is smooth, stirring frequently. | | Remove pan from heat; stir frequently until glaze cools slightly. | | Spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into three strips. Cut each strip crosswise into 15 bars. |
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