Mint Chocolate Brownies
This was a request from a reader, and what a fantastic request it was. This might be a really un-popular thing to say, but brownies are not my favorite. Now I don’t mean that I don’t really like them, I just mean I don’t think about them often. And I almost never think about revamping them. But after these mint-chocolate brownies were born, I may have decided that I feel differently.
These brownies are rich and chewy in texture with a deep dark chocolate flavor. Then they are laced with two silky, luxurious layers of mint and chocolate. Heavenly. Truly.
The other beauty of these brownies is how beautiful they are. It was kind of like taking the humble brownie and amping up the sophistication. These turned out so pretty that I am bringing them to my mother’s party tonight, they could even be served as a plated dessert with a few garnishes.
However you choose to eat them (I did it standing up over the sink with bare hands) the most important thing is how incredibly delicious they are. Please try them!
12 oz high quality bittersweet chocolate (I prefer chocolate with 60-70% coco), finely chopped
1 cup, plus 2 Tbs soft unsalted butter
3 cups white sugar
1 Tbs Vanilla
4 Large eggs
1 cups AP flour
3 Tbs unsweetened coco powder (very good quality recommended)
1/2 tsp salt
Preheat the oven to 350 degrees. Take a 12×16” sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
Take the chopped chocolate and place it in a double boiler, or a glass bowl placed over a saucepan of water.
Heat the water to a simmer, and let the steam gently melt the chocolate. Frequently whisk the chocolate until it is smooth. Remove the chocolate from the heat and set aside to cool.
In a large bowl, using an electric mixer, whip the butter, vanilla and sugar until it is light and fluffy.
Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
Sift the flour, salt and coco together.
Slowly add it to the batter, mixing in until it is just combined. Transfer the batter to the prepared pan, and spread evenly to the edges.
Bake the brownies for about 25 minutes or until a skewer comes out clean. Do not over bake! When the brownies are finished, let them cool completely.
Put them in the freezer for about 15-30 minutes before applying the mint cream
1 cup butter, soft
4 cups powdered sugar
1/2 cup cream
2 tsp peppermint extract
1 drop green food coloring
In a bowl combine the soft butter and half of the powdered sugar. Mix on medium with an electric mixer. Add the cream and the rest of the powdered sugar, and beat on high until fluffy and creamy.
Add a single drop of food coloring (it will give the tiniest hint of green in a pretty way). Cream until well combined.
When the brownies have been in the freezer for at least 15-30 minutes, evenly spread the mint cream over the brownies with a spatula.
Return the brownies to the freezer for another 30 minutes and make the ganache.
Dark Chocolate Mint Ganache
2 cups heavy cream
1 tsp peppermint extract
10oz dark chocolate (I used 72% cocoa), finely chopped (or chocolate pieces).
Heat the cream with the extract, simmer until hot but not boiling.
While the cream is heating, chop the chocolate, (or use discs).
Remove the cream from the heat and add the chocolate. Let sit for a moment and then whisk until smooth and shiny. Let cool most of the way.
When the brownies with the mint cream have been in the freezer at least 30 minutes, spread the ganache evenly over the mint cream. Put the brownies back in the freezer for another 15 minutes to let the ganache set up.
When the brownies have set up, I used a very sharp knife to cut the brownies.
You can either cut them in the pan, or because they are frozen, I lifted the entire sheet up pretty easily and laid it on a cutting board. I also chose to cut the edges off to keep the rectangles clean.
Makes about 30 brownies.