Chocolate Mint Brownies

Chocolate Mint Brownies

Ingredients:

Brownie:

• 1/2 cup unsalted butter (1 stick), cut into pieces
• 4 ounces unsweetened chocolate, chopped
• 1/4 c Andes creme de menth baking chips
• 1 1/4 cups granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 tsp mint extract
• 2 large eggs, room temperature
• 1/2 cup (65 grams) all purpose flour
• 1/4 teaspoon salt

Mint Filling:

• 1/2 cup unsalted butter (1 stick), softened
• 2 c confectioners’ sugar
• 1 Tbls water
• 1/2 tsp mint extract
• 4 drops green food coloring

Chocolate Ganche:

• 1 cup heavy whipping cream
• 1 cup (8 ounces) bittersweet chocolate, chopped

Directions:

• Preheat oven to 325 degrees. Prepare an 8×8 inch baking dish by lining it with foil and set aside.
• Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
• Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
• Pour the brownie batter evenly into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.

For the filling:

• Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
• Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. We’re almost done!

For the chocolate ganache:

• Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
• Pour the whipping cream over the chocolate and whisk until nice and smooth.
• Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
• If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.

Note : -

Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.