Mmmmm... Chocolate!

These are super-rich fudgey brownies, you really have to pace yourself! They are covered with a chocolate glaze, almost a ganache, and decorated with melted white chocolate. Just looking at them makes me want to grab a glass of milk!

The recipe is from Fine Cooking. Sometimes I leave the peppermint out for pure chocolate deliciousness! These get better and richer after a couple of days, and they also freeze very well.
Ingredients:
2 1/2 sticks unsalted butter
10 oz. unsweetened chocolate
2 tsp. peppermint tea leaves (from about 2 tea bags)
2 cups sugar
4 large eggs
2 tsp. peppermint extract
1/4 tsp. kosher salt
1 cup unbleached all-purpose flour
2 oz. semisweet chocolate
2 T. light corn syrup
2 oz. white chocolate
Center a rack in the oven and heat the oven to 350 degrees. Spray well the bottom and sides of a 9 x 13 inch baking pan with non-stick spray. Boil about 2 inches of water in a pot. In a heat proof bowl set over the water, melt 2 sticks of the butter and 8 oz. of the unsweetened chocolate. Stir occasionally until it is melted and uniform. Turn off heat, but leave bowl over water.
In a food processor, finely grind the peppermint leaves with the sugar. In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined. Whisk in the melted chocolate mixture (reserve hot water for later.) Slowly add the flour, gently folding it in with a spatula, until incorporated. Spread the batter into the pan and bake until a pick inserted into the center comes out almost clean (a few bits should cling to the pick), 35 to 40 minutes. Put the pan on a rack to cool to room temperature.
To make the glaze, bring the pot of water back to a gentle simmer. Set a heatproof bowl over the pot and add the semisweet chocolate, corn syrup, and the remaining 2 oz. each butter and unsweetened chocolate. Stir frequently until it is melted and smooth; set aside. Put the white chocolate in a separate heatproof bowl and set it over the water. Stir frequently until melted and smooth; remove it from the heat.
Spread the chocolate glaze over the cooled brownies in an even layer using a spatula. Once the white chocoate is cool enough to dip you finger in it, pour the white chocolate into a small plastic bag. Squeeze the white chocolate into a corner of the bag and snip a very small piece of the corner off, making a small hole. The bigger the hole, the more chocolate will come out. Squeeze the white chocolate over the glazed brownies in lines, either all vertical lines, or all horizontal. Drag a thin toothpick through the glazes in alternating directions perpendicular to your white chocolate lines. (Sorry if this is starting to sound like geometry.)
Refrigerate until the glaze is set, at least 20 minutes and up to 12 hours. ( They're really tasty cold too! ). Cut, serve, and enjoy! But don't forget your glass of milk!