INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy
2-quart saucepan over low heat, heat unsweetened chocolate squares
until melted and smooth, stirring frequently. 2. In large bowl, with
mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter
or margarine just until blended. Increase speed to high; beat until
light and fluffy. Reduce speed to low; add flour, salt, and eggs;  beat
until well mixed, constantly scraping bowl with rubber spatula.
Increase speed to high; beat 2 minutes. At low speed, beat in melted
chocolate until blended. With spoon, stir in walnuts. Evenly spread
batter in pan. Bake 40 to 45 minutes until toothpick inserted in
center comes out clean. Cool brownies in pan on wire rack. 3.When
brownies are cool, prepare mint butter-cream frosting: In large bowl,
with mixer at low speed, beat confectionners' sugar, milk, peppermint
extract, and 6 tablespoons butter until smooth. Stir in enough green
food coloring to tint a pretty green. Evenly spread frosting over
cooled brownies. Refrigerate while preparing Chocolate Glaze. 4.
Prepare Chocolate Glaze; spread over frosting to completely cover  top.
Refrigerate until glaze is set, about 1 hour. Cut brownies  lengthwise
into 3 strips; cut each strip crosswise into 15 bars.  Makes 45. About
245 calories each.  CHOCOLATE GLAZE: In heavy 2-quart saucepan over low
heat, heat 3  squares unsweetened chocolate, 1 square semisweet
chocolate, 4  tablespoons butter and 2 teaspoons dark corn syrup until
chocolate  melts and mixture is smooth, stirring frequently. Remove
saucepan  from heat; stir frequently until glaze cools slightly.

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Nutrition (calculated from recipe ingredients)
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Calories: 6965
Calories From Fat: 2327
Total Fat: 272.8g
Cholesterol: 1362.5mg
Sodium: 1272.5mg
Potassium: 1546.1mg
Carbohydrates: 1102.7g
Fiber: 25.2g
Sugar: 819.2g
Protein: 97g