1 c. butter
2 c. sugar
3 (1 oz.) sq. of unsweetened chocolate
4 eggs
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. peppermint extract
3/4 c. chopped nuts

Melt chocolate and butter together in a pan. Add sugar and mix well. Add eggs, 1 at a time mixing after each addition. Sift dry ingredients together and then add to mixture. Add peppermint and nuts. Bake in cake pan at 350 degrees for 32 minutes. Let cool for approximately 1 hour.

MINT LAYER:

6 tbsp. butter
4 tbsp. canned milk or cream
1/2 tsp. peppermint extract
2 c. powdered sugar
2 drops green food coloring

Mix all these ingredients together and then spread over brownies and let set in refrigerator for approximately 1/2 hour.

CHOCOLATE TOPPING:

6 oz. semi-sweet chocolate chips
3 tbsp. butter

Melt all these together in a pan until the chocolate chips are almost melted. Take from heat and stir once more. Put about 6 dabs of this on top of the green and then quickly spread over the green being careful not to mix the green with chocolate topping. Then let this set.

NOTE FOR MINT BROWNIES: This works better if you melt butter then add chocolate chips. Let chips melt about half way then remove from heat. The heat of the butter (or mixture) will melt the chips the rest of the way. Thus your chocolate topping is not so hot that it will melt your mint layer and cause the 2 layers to run together.

HINT: Let mint layer set longer than 1/2 hour, perhaps overnight, before putting chocolate topping on.