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1
Preheat oven to 350F.
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2
Unfold crust into 9-inch-diameter tart pan with removable bottom.
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3
Fold overhang in and press firmly to sides.
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4
Using fingertips, press sides up to form raised edge * inch above pan sides.
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5
Pierce crust all over with fork.
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6
Freeze 5 minutes.
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7
Bake crust until golden, about 22 minutes.
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8
Cool.
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9
Maintain oven temperature.
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10
Melt butter in heavy small saucepan over low heat; pour into large bowl.
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11
Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend.
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12
Stir in packet of chocolate chips, if included in brownie mix.
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13
Spoon batter into crust.
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14
Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes.
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15
Let stand on rack while preparing chocolate toppings.
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16
Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth.
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17
Remove from heat.
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18
Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan.
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19
Whisk over low heat until melted and smooth.
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20
Remove from heat.
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21
Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly.
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22
Spoon melted white chips into remaining spaces to cover brownie.
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23
Using tip of knife, swirl chocolates.
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24
Let cool at room temperature in pan on rack until top is set, about 2 hours.
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25
(Can be made 1 day ahead.
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26
Cover; let stand at room temperature.)
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27
Remove tart pan sides.
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28
Garnish with mint.
