BROWNIES:

1 1/4 c. mint chocolate chips
1 1/2 oz. unsweetened chocolate, finely chopped
1/2 c. unsalted butter
1/2 c. sifted all-purpose flour
1 1/2 tsp. whipping cream
1 1/2 tsp. instant coffee
1/2 tsp. white creme de menthe
3 extra lg. eggs
3/4 c. plus 2 tbsp. sugar

GLAZE:

6 tbsp. mint chocolate chips
1/2 oz. unsweetened chocolate, finely chopped
5 tbsp. unsalted butter

BROWNIES: Preheat oven to 350 degrees. Butter sides of 9-inch square baking pan with 2 inch high sides. Fold 12x18 inch piece of foil in half crosswise. Line pan with foil, allowing foil to extend over 2 sides. Butter foil. Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth. Sift flour and salt into small bowl.

Mix cream, coffee and creme de menthe in small cup. Beat eggs, add sugar in large bowl until frothy. Fold in coffee mixture and then chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan. Bake until toothpick comes out with moist crumbs, about 25 minutes. Surface may crack. Cool on rack 30 minutes.

FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth. Let stand until cool enough to spread. Spread glaze over brownies. Let stand 4 hours at room temperature. Lift brownies from pan using foil sides. Cut into squares. Store in an airtight container.