2 squares chocolate
1/2 c. butter
2 eggs, well beaten
1 c. sugar
1/4 tsp. peppermint flavoring
1/2 c. flour
1/8 tsp. salt
1/2 c. chopped nuts

Melt chocolate and butter over hot water. Cool. Add remaining ingredients. Pour batter into well-greased 9-inch square pan. Bake at 350 degrees for 20 to 25 minutes. Cool. Frost brownies with double layer of frosting.

MINT FROSTING:

2 tbsp. soft butter
1 c. powdered sugar
1 tbsp. cream
1/2 tsp. peppermint flavoring
Few drops green food coloring

Mix all ingredients until creamy and spread on cooled brownies. Refrigerate while making glaze topping.

GLAZE TOPPING:

1 square baking chocolate
1 tbsp. butter

Combine butter and chocolate and melt over hot water. Blend well. Dribble over green icing. Carefully tilt pan back and forth to cover surface or very carefully spread over top. Refrigerate to set chocolate glaze. Cut into finger-like sticks. Yield: 4 dozen.