2 sq. (1 oz. each) unsweetened chocolate
1/2 c. chopped toasted almonds
1 1/2 c. sifted powdered sugar
5 tsp. milk
1 1/2 tbsp. butter
1/2 c. butter
1 c. sugar
1/2 c. sifted flour
3 tbsp. butter
1 tsp. peppermint extract
1 tbsp. crushed peppermint candy

Combine 2 squares chocolate and 1/2 cup butter in saucepan. Cook over low heat until melted. Remove from heat; cool well. Beat together eggs and sugar in bowl until thick and lemon colored, using electric mixer at high speed. Blend in chocolate mixture and flour and beat until smooth. Stir in almonds. Spread in greased 8 inch square baking pan. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pan on rack.

Combine powdered sugar, 3 tablespoons butter, milk and peppermint extract in bowl. Beat until smooth, using electric mixer at medium speed. Spread mixture on cooled brownies. Cover and chill in refrigerator until cream layer is firm. Melt 1 1/2 squares chocolate with 1 1/2 tablespoons butter over hot water. Cool slightly and spread over cream layer. Sprinkle with peppermint candy. Let stand until chocolate is set. Cut into 2 x 1 inch bars.