3 oz unsweetened chocolate
3/4 cup butter (1 1/2 sticks)
(I nuke the chopped chocolate with the butter for 30 seconds and then 15 second increments until I can stir it smooth) let cool, until it won't cook the eggs instantly.
1 1/2 cup sugar
3/4 cup chopped nuts (whatever you like in brownies)
3/4 cup flour
Mix the chocolate mixture in with the egg mixture, and then turn into a well greased (or line it with buttered parchment) 9x13 pan. Spread evenly. Bake at 350 for 25 minutes. Remove from oven, let cool until room temperature.
With a hand or stand mixer beat together
2 1/2 cup powdered sugar
4 Tbs. room temperature (softened but not melted) butter
3 Tbs. milk
1 1/4 tsp. peppermint flavoring
5 drops green food coloring
Until it resembles pale green frosting. Spread it over the brownie base. Put the whole thing in the refrigerator for 15 minutes.
1/2 cup chocolate chips (I like semi to bitter-sweet)
3 Tbs. butter
And drizzle over the chilled frosting and gently spread the chocolate glaze evenly over everything. Leave it out at room temperature until the glaze has set, but not hardened, then cut. This is so you don't crack the glaze over all the brownies when cutting them. They can then be chilled until firm, and then re-cut and lifted from the pan. OR, if you've lined it with parchment paper, pull the whole block out when still at room temp, and use a pizza cutter to cut them into squares. Then chill before stacking the squares. These keep best if refrigerated.