Grasshopper Squares

Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch baking pan with 4 crisscrossed sheets of foil in 2 layers, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa and salt until just combined.

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until very firm, at least 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry. Cut dessert into 1-inch by 1-inch squares and peel from foil. The cuts will be cleaner if the knife is cleaned, reheated and wiped dry after each cut.