TO MAKE BROWNIES:
Preheat oven to 350 degrees F (180 C). Butter and flour 9-inch (23cm) square metal baking pan. Stir 3/4 cup butter, unsweetened chocolate and chocolate chips in heavy large deep saucepan over low heat until melted. Remove from heat. Add sugar and peppermint extract to warm chocolate mixture in saucepan; whisk to blend. Whisk in eggs 1 at a time. Add flour; whisk to blend.
Pour batter into prepared baking pan. Bake until tester inserted into center comes out with some very thick moist batter still attached, about 30 minutes. Cool brownies in pan on a rack 10 minutes. Using back of fork, press down on edges of brownie to make flat and even.
TO MAKE GLAZE AND SAUCE:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until melted. Mix in extract. Pour 1 cup glaze over warm brownies in pan (set aside remaining glaze in pan to use as sauce). Refrigerate until brownies are firm, about 3 hours.
Cut brownies into 16 squares. Place 1 brownie on each of 6 plates. Rewarm remaining glaze/sauce in pan over medium heat until warm, stirring constantly. Place scoop of ice cream on each plate. Spoon sauce over ice cream. If desired, garnish with dark chocolate curls.
Brownies and sauce can be made 4 days ahead; cover separately; chill.
Makes 16 servings.
Photograph taken by Diana Baker Woodall© 2003
Date: October 4, 2003