Brownies:

¾ cup cocoa

1 1/8 cups shortening

2 cups sugar

4 eggs

1 cup chopped nuts

1 teaspoon vanilla

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon salt

Mint Cream:

3 cups powdered sugar

6 tablespoons soft butter

¼ cup half and half

1 ½ tsp peppermint extract

Chocolate Glaze:

3 oz. unsweetened chocolate

3 tablespoons butter

Heat cocoa and shortening in a saucepan over low heat, stirring constantly until melted; remove from heat, cool slightly and pour into mixing bowl.  Mix sugar, eggs and vanilla. Stir in flour, baking powder, salt and nuts. Spread in greased and floured 9×13-inch cake pan. Bake at 350° for 30-35 minutes.  Bake until brownies begin to pull away from sides of pan. Cool. Beat together mint cream ingredients until smooth and creamy and spread over cooled brownies. Chill 30 minutes in refrigerator.  Melt chocolate glaze ingredients over low heat, then spread carefully over mint cream layer. Chill until chocolate layer is set. Cut in small pieces.