Chocolate Glazed Mint-Frosted Brownies

Classic Brownies
1 cup pecans or walnuts, chopped medium (optional)
1 1/4 cups plain cake flour
1/2 tsp. salt
3/4 tsp. baking powder
6 oz unsweetened chocolate, chopped fine
12 Tbs. unsalted butter, cut into six 1-inch pieces
2 1/4 cups sugar
4 large eggs
1 Tbs. vanilla

Mint Frosting
8 Tbs. unsalted butter, softened
2 cups confectioner' sugar
1-2 Tbs. milk
1 tsp. mint-flavored extract

Chocolate Glaze
4 oz bittersweet or semisweet chocolate, chopped
4 Tbs. unsalted butter

To remove brownies easily from pan, line 13x9-inch baking dish with foil twice: once to fit lengthwise and once to fit the width. Allow excess to overhang edges. Spray with Pam.

Spread nuts (if using) evenly on rimmed baking sheet and toast in oven until fragrant, 5-8 minutes. Set aside to cool.

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whsik in vanilla. Add flour mixture in three additions, folding with spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick comes out with few moist crumbs attached, 30-35 minutes. Cool to room temperature, about 2 hours.

FOR THE MINT FROSTING: In the bowl of a standing mixer, beat butter and confectioners' sugar at low speed until just incorporated, then increase to medium speed until smooth and fluffy about 1 1/2 minutes. Add 1 Tbs. milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional Tbs. milk if necessary to achieve a soft spreadable consistency. Spread evenly onto the cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.

FOR CHOCOLATE GLAZE: Melt chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.

Pour the chocolate glaze on the frosted brownies. Cover with foil and refrigerate until firm, about 1 hour. Remove the brownies from the pan by lifting the foil overhang, cut into 2-inch squares, and serve. Store leftovers inan airtight container in the refrigerator.