Ingredients: |
Ingredients: Brownies:
1 cup unsalted butter
8 ounces semi-sweet chocolate, coarsely chopped
1 1/2 cups sugar
1/2 cup packed light brown sugar
4 large eggs, room temperature
2 tsp vanilla extract
1/2 tsp salt
1/2 cup + 3 Tbsp all purpose flour (or 1 to 1 Gluten Free Flour)
1/4 cup unsweetened cocoa powder
Mint Frosting Layer:
1/2 cup unsalted butter, softened to room temperature
2 cups powdered sugar
2 Tbsp milk
1 1/4 tsp peppermint extract
optional: 1 drop liquid or gel green food coloring
Chocolate Layer:
1/2 cup unsalted butter
1 heaping cup semi-sweet chocolate chips
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Directions: |
Directions:Preheat oven to 350º. Line the bottom and sides of a 13 x 9 pan with parchment paper, leaving an overhang on all sides.
For the brownies:
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. (or melt in medium microwave safe bowl in 20 second increments, stirring after each increment.) Remove from heat, pour into large mixing bowl and allow to cool for 10 minutes.
Whisk the sugar and brown sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in salt, flour and cocoa powder. Pour batter into prepared pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. Allow the brownies to cool completely in the pan set on a wire rack.
For the mint frosting layer:
In a medium bowl using a handheld or stand mixer beat the butter on medium speed until smooth and creamy, about two minutes. Add the powdered sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring if using. Frost cooled brownies and place pan in the refrigerator. This allows the frosting to set on top of the brownies which makes spreading the chocolate layer easy. Keep in refrigerator for at least 1 hour and up to 4 hours.
For the chocolate layer:
Melt the butter and chocolate chips in medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in medium microwave safe bowl in 20 second increments, stirring after each increment. Once melted and smooth, pour over chilled mint layer. Gently spread with a knife or offset spatula. Place the brownies in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set chocolate. |
This recipe for Mint Chocolate Brownies is from