Excellent minty flavor and great texture contrasts make this an out-of-the-ordinary bar cookie. Ingredients -- BASE -- 1/4 cup all purpose flour 3 tablespoons cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup brown sugar 1 cup oatmeal 1/3 cup butter melted -- MINT BROWNIE LAYER -- 2/3 cup all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 ounce Unsweetened chocolate 1/4 cup butter 3/4 cup sugar 1 large egg 2 tablespoons milk 1 teaspoon vanilla extract 1 teaspoon peppermint extract -- MINT CHOCOLATE GLAZE -- 2 ounces Dark chocolate chopped 2 tablespoons butter 1/2 teaspoon peppermint extract

Instructions
Preheat oven to 350F.
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, salt, brown sugar and oatmeal. Pour in melted butter and stir to combine. Mixture will be like coarse, wet crumbs. Pour into an ungreased 8-inch square baking pan and press into an even layer.
Bake for 12 minutes.

Meanwhile, start on the brownie layer.
Whisk together flour, baking soda and salt in a small bowl.
In another small bowl, melt unsweetened chocolate and butter together. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar and egg. Stir in cooled butter mixture, followed by the flour, milk, vanilla and peppermint extracts.
When cookie base comes out of the oven, pour brownie batter on top and spread it out quickly with a spatula, pushing it gently into the corners of the pan without pulling up the still-hot crust. Bake for 25 minutes.
Cool brownies in pan.

When brownies are cooled, prepare mint chocolate glaze. Combine chocolate and butter in a small microwave-safe bowl and cook, stirring frequently, in the microwave until melted and smooth. Stir in peppermint extract, then pour glaze over the brownies and smooth into an even layer with a spatula. Let chocolate set before slicing (brownies can be refrigerated to speed up the setting process, if necessary).

http://bakingbites.com/2009/03/chocolate-mint-cookie-squares/

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Yields: 25 Squares