2 ounces unsweetened baking chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/4 teaspoon peppermint extract
1/2 cup flour
1 dash salt
1/2 cup chopped almonds (optional)

FILLING:
2 tablespoons butter
1 cup powdered sugar
1 tablespoon cream
3/4 teaspoon mint extract

GLAZE:
1 tablespoon butter
1 ounce baking chocolate

Melt chocolate and butter. Meanwhile, beat eggs; add sugar. Then add butter-chocolate mixture. Add mint, flour and salt and mix until well blended. Pour into greased 8 x 8 x 2-inch pan and bake in a preheated 350 degrees oven for 20 to 25 minutes. Note: These should be slightly underdone, so be careful to remove from oven as soon as an inserted toothpick comes out with just a bit of chocolate crumbs attached. While brownies cool, mix filling. Spread thinly over completely cooled cake. Melt chocolate and butter for glaze and pour quickly over filling; tilt pan around until chocolate covers the top completely. Wait to cut until glaze sets a bit.