I've been enjoying my mom's chocolate mint brownies since I was a kid. Rich and fudgy and decadent, and so pretty in their layers, they're the perfect after-meal sweet treat!
Ingredients
for the brownie base:
4oz.good quality unsweetened chocolate
⅔c.unsalted butter
2c.brown sugar
3large eggs
1tsp.pure vanilla extract
1-1/4c.all-purpose flour
1tsp.baking powder
1tsp.salt
for the mint layer:
2.5c.powdered sugar
2.5T.heavy cream
10T.buttersoftened to room temperature
1tsp.mint extract
a few drops of green food coloringif desired
for the chocolate glaze:
5oz.good quality semi-sweet chocolate
5T.unsalted butter
Instructions
Preheat oven to 350° F. Lightly spray a 9″ x 13″ pan with non-stick spray.
For the brownie base: In a medium sauce pan over medium heat, melt the chocolate and butter together. Remove from heat and add brown sugar, eggs, and vanilla. Blend well. Add flour, baking powder, and salt. Mix well. Pour into prepared pan and bake for about 22 minutes, or until toothpick just barely comes clean. For a dense, fudgy brownie, take care to not over bake. Let cool completely.
For the mint layer: Prepare the peppermint layer by creaming together the powdered sugar, cream, butter, and mint extract. Once incorporated, beat on medium-high speed for 3 minutes, until fluffy. Tint with green food coloring, if desired. Frost brownie base with this mixture and place in freezer for 20 minutes.
For the chocolate ganache: In a small sauce pan over low heat, melt together chocolate and butter. Remove brownie from freezer and spread warm chocolate ganache gently over the cold buttercream. Cool until glaze hardens (refrigerate for 5 to 10 minutes to speed this up), then cut into squares.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.