Mint Chocolate Brownies

🧂 Ingredients

• 4 ounces good quality unsweetened chocolate bar

  (I use Baker's or Ghirardelli brands)
• ⅔ cup unsalted butter
• 2 cups packed light brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2½ cups powdered sugar
• 2½ tablespoons heavy cream
• 10 tablespoons unsalted butter,

  softened to room temperature
• 1 teaspoon pure mint extract

  (not peppermint extract)
• green food coloring,

  if desired
• 5 ounces good quality semi-sweet chocolate bar

  (I use Baker's or Ghirardelli brands)
• 5 tablespoons unsalted butter

Instructions

• 1 Preheat oven to 350°F. Lightly spray a 9″x13″ baking pan with non-stick spray
  and set aside.
• 2 Brownie base: In a medium saucepan over medium heat, melt the chocolate and
  butter together, stirring regularly and taking care to not let it scorch. Remove
  saucepan from heat.
• 3 Add brown sugar, eggs, and vanilla to the melted chocolate and blend well. Then
  add flour, baking powder, and salt, and stir to combine.
• 4 Spread brownie batter in prepared pan, in an even layer. 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.
• 5 Mint buttercream: In the bowl of a stand mixer, on low speed, combine powdered
  sugar, cream, butter, and mint extract. Once incorporated, beat on medium-high
  speed for 3 minutes, until fluffy. Tint with a little bit of green food
  coloring, if desired. Spread mint buttercream over cooled brownie base, in a
  very even layer. Place pan in freezer for 20 minutes.
• 6 Chocolate glaze: In a small saucepan over low heat, melt chocolate and
  butter. Remove brownie pan from freezer. Then quickly, yet gently, spread warm
  chocolate glaze evenly over the cold buttercream. Let cool until glaze hardens
  (refrigerate for 5 to 10 minutes to speed this up, if you like), then cut into
  squares.

Nutrition Info