Preheat oven to 350° F.

Beat butter until light and fluffy.

Then beat in sugar for a couple of minutes. The mixture will be very fluffy and almost white.

Add the eggs one at a time. Beat for a couple of minutes.

Add the vanilla and corn syrup.

When fully incorporated, add the cocoa powder.

Add the salt and baking powder.

Mix in the flour until just incorporated.

Nuts*

Butter a 9x13 pan. Spread batter evenly in the pan.

Bake for 30-40 minutes (30 is gooey-er, 40 is cakier).

Let cool completely. The toaster is a perfect cooling rack. That's where I cooled mine.

Make the mint frosting.

When brownies are cool, spread frosting evenly over the brownies. Refrigerate at least 30 minutes or overnight.

Make the Chocolate Glaze.

Drizzle and then spread it over the cold brownies. Let set completely.

Using a hot knife (run a hot damp towel over the blade) cut into 40 squares.

Garnish with mini m&ms if you can find them. Or there’s a new mint version that’s a recent addition. I bet they’d be great. Use a little melted chocolate to set the m&ms if the chocolate glaze is really firm.