| 1 | For the brownies: position the rack in lowest third of oven and preheat to 350°F. |
| 2 | Butter sides of 9-inch square baking pan with 2-inch-high sides. |
| 3 | Fold 18x12-inch piece in half crosswise. |
| 4 | Line pan with foil, allowing foil to extend over two sides. |
| 5 | Butter foil. |
| 6 | Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth. |
| 7 | Cool. |
| 8 | Sift flour and salt into small bowl. |
| 9 | Mix cream, espresso powder and creme de menthe in small cup. |
| 10 | Using electric mixer, beat eggs and sugar in large bowl until frothy. |
| 11 | Fold in coffee mixture and then melted chocolate. |
| 12 | Fold in dry ingredients. |
| 13 | Spread batter evenly in prepared pan. |
| 14 | Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack). |
| 15 | Gently press down on any raised surfaces to flatten slightly. |
| 16 | Cool 30 minutes on rack. |
| 17 | For glaze: melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth. |
| 18 | Let stand until cool enough to spread. |
| 19 | Spread glaze over brownies. |
| 20 | Let stand 4 hours at room temperature. |
| 21 | Lift brownies from pan using foil sides. |
| 22 | Cut into squares. |
| 23 | (can be prepared 1 day ahead. |
| 24 | Store in airtight container). |
