Mint-Chocolate Frosted Brownies
by Patricia G. Gray from "Cookies -- Food Writers' Favorites" 1991 by Dial Publishing Company.

Makes 32 Brownies
Brownies:
5 ounces unsweetened chocolate (5 squares)
3/4 cup butter or margarine
1 Tbl. vanilla (Yes - I re-read this twice - it may be a misprint, however)
2-1/4 cups granulated sugar
4 eggs
1-1/3 cups all-purpose flour
1-1/2 cups coarsely chopped walnuts
Mint Layer:
4 cups confectioners' sugar
1 package (3 oz.) cream cheese, softened
3 Tbl. milk
1 tsp. vanilla
1/4 tsp. peppermint extract
6 drops green food color
Frosting:
1 package (6 oz.) semisweet cocolate morsels
3 Tbl. butter or margarine

For Brownies: In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Remove from heat. Stir in vanilla. In a large bowl, beat sugar and eggs until sugar is dissovled. Fold chocolate mixture, flour and walnuts into egg mixture until blended. Pour batter into a greased 13x9x2-inch pan. Bake in a preheated 375-deg. F. oven for 25-35 minutes. Do not overbake. Let cool completely.

Meanwhile, prepare Mint Layer: In a large bowl, combine confectioners's sugar, cream cheese, butter, milk, vanilla, peppermint extract and green food color; mix well. Spread over cooled brownies in pan.

Then Prepare Frosting: In a small saucepan over low heat, melt chocolate and butter, stirring frequently. Spoon frosting evenly over mint layer; spread it carefully to the edges. Refrigerate brownies until firm; cut into bars.

Notes to Bill: You could easily leave out the nuts and the green food coloring. I hope one of these two recipes is close enough to the one that your mother used to make for you.