Ingredients:
Brownies:
- 4 oz unsweetened baking chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips (optional)
Mint Layer:
- 1 1/2 cups powdered sugar
- 3 tbsp unsalted butter, softened
- 2-3 tbsp milk
- 1/2 tsp peppermint extract (or to taste)
- Green food coloring (optional)
Chocolate Ganache (Optional):
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray or line with parchment paper.
Make the brownies:
- In a medium saucepan or microwave-safe bowl, melt the chopped chocolate and butter together over low heat or in 30-second intervals, stirring frequently, until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until light and fluffy. Slowly whisk in the cooled chocolate mixture until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in the chocolate chips (if using) with a rubber spatula.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-36 minutes, or until the edges begin to pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
While the brownies cool, prepare the mint layer:
- In a medium bowl, cream together the powdered sugar and softened butter until smooth.
- Add the milk, peppermint extract, and a few drops of green food coloring (if using) and mix until you reach a spreading consistency. You can adjust the amount of milk to achieve the desired consistency.
Assemble the brownies:
- Once the brownies are cool, spread the mint layer evenly over the top.
- Refrigerate the brownies for at least 1 hour, or up to 4 hours, to allow the mint layer to set.
Optional Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until simmering.
- Pour the hot cream over the chocolate chips in a bowl and let it sit for 5 minutes.
- Stir the mixture until smooth and glossy.
- Pour the ganache over the chilled brownies and spread evenly.
- Refrigerate the brownies for another hour or until the ganache is set.
Cut the brownies into squares and enjoy!
Tips:
- For a chewier brownie, bake for a few minutes less. For a fudgier brownie, bake for a few minutes longer.
- If you don’t have peppermint extract, you can substitute with 1/2 teaspoon vanilla extract and 1/4 teaspoon mint extract.
- To make these brownies gluten-free, use a gluten-free flour blend that is suitable for baking.
- Leftover brownies can be stored in an airtight container in the refrigerator for up to 5 days.
