4 sq. unsweetened baking chocolate
1 c. butter
4 eggs
2 c. sugar
2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
2 c. chopped pecans

Melt chocolate and butter, stir. Beat eggs until foamy; gradually add sugar. Beat until fluffy and thick. Stir in vanilla and chocolate mixture. Fold in flour, salt and nuts. Spread in 9x13 inch greased pan. Bake in preheated oven at 350 degrees for 30 to 40 minutes or until top is shiny and firm. Cool. Top with Mint Frosting and Chocolate Drizzle.

MINT FROSTING:

2 c. confectioners' sugar
4 tbsp. butter, softened
1 tsp. peppermint flavor

Mix until smooth, add a little milk if needed to spread. Spread over cool cookie base. Cut into squares.

CHOCOLATE DRIZZLE:

1 sq. unsweetened baking chocolate
1 sq. semi-sweet chocolate
3 tbsp. butter

Melt on low, stir to blend. Drizzle over top. Re-cut squares.