2 oz. unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
Pinch salt
1/2 cup all purpose flour
1/2 tsp. vanilla
1/2 cup coarsely chopped walnuts

Mint Layer Icing:
1 1/2 cup sifted icing sugar
2 tbsp. soft butter
2 tbsp. milk
1/2 tsp. peppermint extract
Few drops green food coloring

Chocolate Glaze:
10 oz. unsweetened chocolate
1 tbsp. butter

Preheat oven to 350F. Grease a 9" square pan. In a double boiler, melt together first 2 ingredients, stir, then cool. Beat the eggs in a small bowl, add sugar and salt, beat again. Add cooled chocolate mixture, beat well. Turn the speed to low, add flour and beat. Stir in the nuts, spread mixture in greased pan. Bake for 20 to 25 minutes until it starts to come away from pan. Place in refrigerator to cool. Combine all mint icing ingredients, mix well. Spread over top of cooled brownies. Place in freezer for 10 minutes. Melt remaining chocolate and butter together in a double boiler. Pour the hot glaze over the cold mint pan as needed to cover mint. Refrigerate until glaze starts to appear dull, about 30 minutes. Cut cake into 4 with a sharp knife, run knife around sides, lift square out. Cut quarters into small bars.