*  Exported from  MasterCook  *
 
                         After-Dinner Mint Brownies
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate                        Squares And Bars
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      squares       unsweetened chocolate
    2 3/4  cups          sugar
    1      cup           dark corn syrup
    1      teaspoon      vanilla
                         butter softened
    2      cups          all-purpose flour
      1/4  teaspoon      salt
    6                    eggs
    1 1/2  cups          walnuts -- coarsely chopped
    2      cups          confectioner’s sugar
    2      tablespoons   milk
      1/4  teaspoon      peppermint extract
                         green food coloring
                         Chocolate Glaze
 
 1. 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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