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1
Preheat oven to 350 degrees.
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2
Grease 15 1/2-by-10 1/2 inch jelly roll pan.
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3
In heavy 2-qt saucepan, over low heat, heat chocolate squares till melted and smooth, stirring frequently.
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4
In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and butter just till blended.
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5
Increase speed to high; beat till light and fluffy.
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6
Reduce speed to low; add in flour, salt and Large eggs; beat till well-mixed, constantly scraping bowl with rubber spatula.
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7
Increase speed to high; beat 2 min.
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8
At low speed, beat in melted chocolate till blended.
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9
With spoon, stir in walnuts.
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10
Proportionately spread batter in pan.
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11
Bake 40-45 min or possibly till toothpick inserted in center comes out clean.
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12
Cold brownies in pan on wire rack.
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13
When brownies are cold, prepare mint buttercream frosting.
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14
In large bowl, with mixer at low speed, beat confectioner's sugar, lowfat milk, peppermint extract and butter till smooth.
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15
Stir in sufficient green food coloring to tint a pretty green.
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16
Proportionately spread frosting over cooled brownies.
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17
Chill while preparing chocolate glaze.
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18
For glaze, heat chocolate, butter and corn syrup in a heavy 2-qt saucepan over low heat till chocolate melts and mix is smooth, stirring frequently.
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19
Remove pan from heat; stir frequently till glaze cools slightly.
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20
Spread over frosting to completely cover top.
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21
Chill till glaze is set, about 1 hour.
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22
Cut brownies lengthwise into three strips.
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23
Cut each strip crosswise into 15 bars.
