This is easily doubled but if you do, triple the frosting amount.

CHOCOLATE PEPPERMINT BROWNIES (makes 16)
Brownies:
2 oz unsweetened chocolate
1 stick butter
2 eggs
1 cup granulated sugar
1/2 cup flour
Pinch of salt
1/4 tsp peppermint extract
1/2 cup chopped pecans

Frosting:
1 cup confectioners' sugar
2 TBL butter, softened
1 TBL evaporated milk
1/2 tsp peppermint extract
1-2 drops green food coloring

Glaze:
2 oz unsweetened chocolate
2 TBL butter

Preheat oven to 350°. Butter an 8 or 9" square baking pan.
Brownies: In a large saucepan over low heat, melt the chocolate & butter together. Remove from the heat & let cool 5 minutes. Beat in the sugar, then beat in the eggs 1 at a time. Stir in the flour, salt & peppermint; fold in the nuts. Turn into the prepared pan & bake 15 minutes. Remove from the oven & cool in the pan.

Frosting: Mix the confectioners' sugar, butter & evaporated milk until smooth. Stir in the peppermint extract & food colring until thoroughly blended. Spread on teh brownies & chill in the refrigerator.

Glaze: Melt the chocolate & butter together over low heat. Let stand until cool. Spread over the frosting on the brownies & refrigerate until the chocolate is firm. Cut into squares & store in a covered container in the refrigerator.~~America Discovers Columbus

I know this borders on taboo but try making your best favorite brownie recipe and then laying andes mints over them right when they come out of the oven. Let the mints melt and then drag a toothpick through the mints to swirl the chocolate. The chocolate from the mints melts into the brownies and makes them moist and chewy and VERY minty!

Why would that be taboo? Sounds like a great idea.