Chocolate Mint Brownies: Preheat oven to 325 degrees F (160
degrees C) and place the rack in the center of the oven. Have
9 x 9 inch (23 x
cm) square baking pan that has been lined with aluminum foil across the
bottom and up two opposite sides of the pan. Set aside.
Brownies: In a stainless
steel (heatproof) bowl placed over a saucepan of simmering water, melt the
butter and chocolate. Remove from heat and stir in the sugar and vanilla
extract. Add the eggs, one at a time, beating well (with a wooden spoon) after
each addition. Stir in the flour and salt and beat, with a wooden spoon, until
the batter is smooth and glossy and comes away from the sides of the pan (about
one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the
preheated oven for about 25 minutes or until the brownies start to pull away
from the sides of the pan and the edges of the brownies are just beginning to
brown. A toothpick inserted in the center of the brownies will come out almost
clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer: In the
bowl of your electric mixer, or with a hand mixer, beat all the ingredients
until smooth. Add a few drops of green food coloring if you want the frosting
green. If the frosting is too thick, add a little extra cream. (The frosting
should be just thin enough to spread.) Spread the frosting evenly over the
cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and
butter. Spread over the mint filling and refrigerate for about 30 minutes or
until the chocolate glaze starts to dull.
To Serve: Remove
the brownies from the pan by lifting with the ends of the foil and transfer to a
cutting board. With a sharp knife, cut into 30 squares. It is a good idea to
wipe your knife between cuts with a damp cloth. These brownies can be stored in
the refrigerator for several days or else frozen.
Makes about 30 1-inch
(2.5 cm) squares.