-
1
To make the brownie:
-
2
Preheat the oven to 325F (160C).
-
3
Line the bottom of a 9-by13-inch baking pan with parchment paper, then butter the parchment paper and the sides of the baking pan.
-
4
In a large mixing bowl, sift together the flours, the salt, and cocoa powder.
-
5
Add the chocolate and the butter in a bowl of a double boiler and stir occasionally until the chocolate and butter are completely melted and smooth.
-
6
Remove the double boiler from the heat, still leave the bowl over the water bath and add white and brown sugars.
-
7
Stir the mixture until the sugars are completely dissolved.
-
8
Remove the bowl from the pan.
-
9
Let the mixture cool to almost room temperature.
-
10
Add three eggs and vanilla extract to the cooled chocolate mixture, and whisk until just blended.
-
11
Pour the liquid mixture into the flour mixture, and fold until just moistened and incorporated.
-
12
Pour the batter into the prepared pan, smooth the top, and bake for about 15 minutes or until a tooth pick inserted into the center comes out with a few crumbs.
-
13
Remove from the oven, let cook in the pan on a wire rack completely.
-
14
To make the filling:
-
15
In a medium saucepan, combine the sugar and flour together.
-
16
Whisk in the milk and cream and cook over medium heat, whisking occasionally, bring the mixture to a boil and let thicken, about 6 minutes.
-
17
Transfer the mixture to the bowl of an electric mixer with the paddle attachment.
-
18
Beat on high speed until the mixture is cool.
-
19
Reduce the speed to medium low and add the butter and beat until incorporated.
-
20
Increase the speed to medium-high and continue to beat until the filling is light and fluffy.
-
21
Beat in the creme de menthe and peppermint extract until well blended.
-
22
Put the filling in the refrigerator, let chill for a while until it reaches a filling consistency (kind like ice cream)
-
23
Spread the filling evenly over the brownie layer with a off-set spatular, and let chill in the refrigerator for at least 1 hour.
-
24
To make the chocolate glaze
-
25
Once the brownie with filling is chilled.
-
26
In a medium heat-proof bowl, mix together the chocolate, corn syrup, and butter.
-
27
Place the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until chocolate and butter melt, and the mixture is completely smooth.
-
28
Remove the bowl from the pan and stir constantly for 1 minute to help the glaze cool down.
-
29
Pour the glaze over the chilled brownie and filling layer.
-
30
With the offset spatula, spread the glaze evenly.
-
31
Chill for another 1 hour, or until the glaze has hardened.
-
32
Take the pan out, and let sit at room temperature for about 10 minutes until the glaze softens a bit.
-
33
Cut into bars and serve or can be kept in an air-tight container in the refrigerate for a few days.
