Chocolate lovers, rejoice! This delicious recipe is something that I made with my mom over the holidays growing up. When wrote a cookbook a couple years ago, I knew I wanted to include the recipe but when I asked my mom about it, she said she honestly couldn't remember. So I had to improvise, but I think I did a pretty good job. Chocolate and mint is a classic combo that's pretty hard to screw up!
- 3/4 cup unsalted butter
- 1 (4-ounce) bittersweet chocolate baking bar, chopped
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon table salt
- 1 cup semisweet chocolate chips
- 1½ cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoons whole milk
- 1/2 teaspoon peppermint extract
- 1 (6-ounce) package semisweet chocolate chips
- 1/4 cup heavy cream
- 16 thin crème de menthe chocolate mints (such as Andes), chopped (about 3/4 cup)
For the brownie layer:
Preheat oven to 350 F. Line an 8-inch square baking pan with heavy-duty aluminum foil allowing 3 inches to extend over 2 sides. Lightly grease foil with cooking spray.
Melt the butter and chopped chocolate in a large saucepan over low. Stir in the sugars, egg, and vanilla.
Stir together the flour, cocoa and salt in a bowl, then add into the chocolate mixture. Stir in the chocolate chips. Spoon the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Cool completely in the pan on a wire rack, about 45 minutes.
For the mint layer:
While the brownies bake, make the mint layer. Combine all the ingredients in a medium bowl, and beat with an electric mixer on medium speed until smooth, about 1 minute. Spread over the cooled brownies. Chill for 1 hour.
For the chocolate glaze:
While the brownies cool, make the chocolate glaze layer. Place the chocolate chips and cream in a small microwavable bowl, and microwave on medium (or 50% power) until melted and smooth, about 2 to 3 minutes total, stirring at 30-second intervals.
Spread glaze over the mint layer. Sprinkle with the chopped mints, if desired. Chill until ready to serve.
Remove from the pan using the foil sides as handles. Cut into 16 squares.