1 1/3 cups margarine
2 cups granulated sugar, sifted
4 large eggs
2 teaspoons vanilla
2 tablespoons honey
1 1/2 cups sifted flour
7/8 cup instant cocoa mix
1 teaspoon each salt and baking powder
2 cups coarsely chopped toasted pecans
2 cups confectioners’ sugar, sifted
7 tablespoons unsalted butter
2 tablespoons milk
1/2 tablespoon finely minced fresh mint leaves or 1 tablespoon peppermint extract
3 drops green food coloring, optional
3 ounces unsweetened chocolate

Preheat oven to 350 degrees. Cream together margarine and granulated sugar. Add eggs one at a time, then vanilla and honey. Sift together flour, cocoa mix, salt and baking powder, add to creamed mixture. Fold in nuts. Spread in greased and floured jelly-roll pan. Bake for about 30 minutes, until center is solid. To make frosting, mix confectioners’ sugar, 4 tablespoons butter, milk, mint, and food coloring. Frost cooled brownies; place in freezer for 20 minutes. To make glaze, melt chocolate and remaining butter on low heat. Blend well, cool, and drizzle over frosting. Cut into squares.