Chocolate Mint Brownies: Preheat your oven to 325 degrees F (165
degrees C) and place the rack in the center of the oven. Have
9 inch (23 cm) square baking pan that has been lined with foil across the
bottom and up two opposite sides of the pan. Then lightly butter the foil
or spray it with a non stick cooking spray.
In a stainless
steel (heatproof) bowl, placed over a saucepan of simmering water, melt the
butter and chocolate. Remove from heat and whisk (or stir) in the sugar and
vanilla extract. Add the eggs, one at a time, beating well after each addition.
Beat until the batter is smooth and glossy. Then stir in the flour and salt.
Pour the brownie batter evenly into the prepared pan.
Bake in the
preheated oven for about 22-25 minutes or until the brownies start to pull away
from the sides of the pan and a toothpick inserted in the center of the brownies will come out
with a few moist crumbs. Remove from oven and place on a wire rack to completely cool.
Mint Layer: In the
bowl of your electric mixer, fitted with the paddle attachment (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 15-20 minutes or until
Chocolate Glaze: In a heatproof bowl,
placed over a saucepan of simmering water, melt the chocolate and
butter (or shortening). Spread over the mint filling and refrigerate for about
15 minutes or
until the chocolate glaze is dry and set and starts to dull.
brownies from the pan by lifting with the ends of the foil and transfer to a
cutting board. With a sharp knife, cut into about 25 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 25
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1/2 cup (113 grams) unsalted butter,
cut into pieces
(120 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups
(250 grams) granulated white sugar
(4 grams) pure vanilla extract
eggs, at room temperature
(65 grams) all purpose flour
teaspoon (1 gram) salt
4 tablespoons (55 grams) unsalted butter, at room temperature
2 cups (230
grams) confectioners (powdered or icing) sugar, sifted
1/4 teaspoon pure peppermint oil (or 1/2
teaspoon pure peppermint extract or 1-2 tablespoons Creme de Menthe),
or to taste
ounces (120 grams) semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon (14 grams)
unsalted butter or shortening