Aunt Leona's Brownies		Bake: 325 degrees F.
					30 minutes in 9" x 13" pan

4 sq.	baking chocolate (4 oz.)
½ Cup	butter
4	eggs
2 Cups 	sugar
1 Cup	flour
1 tsp.	Vanilla
1 Cup	chopped nuts

Melt chocolate and butter together over hot water.  Beat eggs 
Until foamy.  Gradually add sugar.  Blend in chocolate mixture.
Stir in flour.  Add vanilla and nuts.  Bake.

• 2 ozs butter
• 2 cups 10x
• 1 1/2 teaspoons milk
• 1 teaspoon peppermint extract

Cream butter. 
Add sugar. 
Add milk and extract. 

Spread over room temp baked brownie layer.  
Spread melted bittersweet chocolate over mint layer.  
Chill and slice. 

Frosting
8 tablespoons unsalted butter, softened 
2 cups confectioners' sugar (8 ounces) 
1-2 tablespoon milk 
1 teaspoon mint extract 

Glaze
4 ounces chopped bittersweet chocolate or semisweet chocolate 
4 tablespoons unsalted butter 

• For the frosting: In standing mixer fitted with flat beater, beat butter and confectioners. sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
• Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
• Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
• For the glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
• Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
• Cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.