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FOR THE BROWNIES:
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Position the rack in lowest third of oven and preheat to 350F (180C).
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Butter sides of 9-inch square baking pan with 2-inch-high sides.
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Fold 18x12-inch piece in half crosswise.
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Line pan with foil, allowing foil to extend over two sides.
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Butter foil.
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Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth.
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Cool.
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Sift flour and salt into small bowl.
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Mix cream, espresso powder and creme de menthe in small cup.
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Using electric mixer, beat eggs and sugar in large bowl until frothy.
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Fold in coffee mixture and then melted chocolate.
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Fold in dry ingredients.
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Spread batter evenly in prepared pan.
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Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack).
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Gently press down on any raised surfaces to flatten slightly.
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Cool 30 minutes on rack.
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FOR GLAZE:
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Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth.
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Let stand until cool enough to spread.
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Spread glaze over brownies.
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Let stand 4 hours at room temperature.
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Lift brownies from pan using foil sides.
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Cut into squares.
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(Can be prepared 1 day ahead.
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Store in airtight container.)
