In medium heatprof bowl, combine butter and chopped chocolates.
Place over simmering water on low heat (water should not touch
bottom of bowl); stir often until melted and smooth. Remove
from heat and hot water. Add cocoa powder and whisk in briskly
until only a few small lumps remain. Cool this mixture about
10-15 minutes before using.
In large bowl, combine eggs, sugar, schnapps, and salt. Beat
with large spoon until well-mixed and foamy, no more than 1
minute. Add chocolate mixture, which will still be warm, and
stir to blend. Add flour and stir only until incorporated. If
you're using nuts, fold them in here just until evenly distributed.
Turn batter into pan and spread level, then push very slightly
higher in corners and along edges.
Bake in preheated oven 30 to 35 minutes, or until toothpick
inserted in center emerges with only a few moist crumbs clinging
to it. Do not overbake! While brownies bake, make sure mints
are unwrapped and close at hand.
As soon as brownies test done, remove to cooling rack. Immediately
place mints over surface of brownies as evenly as possible.
I make 5 rows of 8 mints each, but rows are optional here. Don't
worry if some mints overlap a bit, just get them onto the hot
brownies. When all mints are on brownies, cover with cookie
sheet (or other larger, shallower pan). Let stand 3 minutes.
Remove cookie sheet. With back of large spoon, spread melted
mints evenly over surface of brownies. Cool completely at room
temperature before glazing. (Don't worry if the mint surface
is uneven in color; the glaze will cover it up.)
make Glaze :
Place chopped chocolate and salt in medium heatproof bowl. In
small saucepan over low heat, heat cream until very hot, stirring
occasionally. Pour about 1/3 of hot cream into chocolate. Place
bowl of chocolate over simmering water on low heat (water should
not touch bottom of bowl); stir or gently whisk chocolate mixture
often until smooth. Gradually whisk in remaining hot cream.
Remove glaze from heat and hot water. Allow to stand at room
temperature 30 minutes, until cooled and slightly thickened.
Pour over cooled brownies and spread evenly. Sprinkle on shaved
white chocolate. Chill until set before cutting into bars.
To cut, use a large, sharp, heavy, straight-edged knife. Rinse
blade under hot water and dry frequently. Store cut brownies
airtight in refrigerator.
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