Melt chocolate and butter slowly, set aside. Combine eggs and sugar, beat well, add flour to eggs, then nuts and chocolate mixture. Mix thoroughly. Thoroughly grease and 8-inch square pan, line with tin foil, then grease the foil. Overlay edges of foil so it can be lifted from pan to cut bars. Add batter, spreading evenly on bottom of pan. Bake: 350º on lower shelf for 20 minutes. Move to center shelf and bake about 5 minutes or until done. Do not overcook.
1 1/2 c. powdered sugar
5 T. butter
1 1/2 T. evaporated milk
1 tsp. peppermint flavoring
Combine sugar and butter and mix until smooth. Blend in milk and peppermint flavoring. Mix again until smooth. Spread on cooled brownies making sure it is spread smoothly and evenly. Refrigerate until chilled. (several hours or overnight)
1 1/2 sq. unsweetened chocolate.
1 1/2 T. melted butter
Melt chocolate and butter slowly, blend well. Spread over 2nd layer evenly, chill. Take bars out of pan by lifting tin foil, then cut into bars.