These mint chocolate brownies are ridiculously delicious, starting with a layer of rich, moist brownie, followed by a mint filling, and topped with a decadent chocolate ganache.
Ingredients
Brownies
½ cup unsalted butter 1 stick, cut into pieces
4 ounces of chocolate, no chopped sugar
¼ c Andes creme de menth baking chips, optional
1¼ cups of white granulated sugar
1 teaspoon vanilla extract
½ teaspoon mint extract
2 large eggs at room temperature
½ cup 65 grams of all-purpose flour
¼ teaspoon salt
Mint filling:
½ cup unsalted butter 1 stick, softened
2 c of confectioner’s sugar
1 tablespoon of water
½ teaspoon mint extract
4 drops of green food coloring
Chocolate hook
1 cup of heavy whipped cream
1 cup 8 oz. sweet and sour chocolate, chopped
Instructions
Brownies
Preheat the oven to 325 degrees. Prepare an 8 or 9-inch baking dish by spraying with cooking spray and lining with parchment paper. 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 one at a time making sure they are well incorporated. Finally, mix the flour and salt and beat with a wooden spoon until it is very smooth (about 50-60 strokes).
Pour the brownie dough evenly into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted comes out with a few wet crumbs. Place on a wire rack to cool completely.
Mint filling
Beat the butter until it is well fluffed. Add the rest of the ingredients to the bowl and mix until creamy.
Spread over the cooled brownies. Place them in the refrigerator while preparing the ganache.
Chocolate Ganache
Put the fries in a medium bowl. Put the whipped cream on low heat. You must watch it carefully because once it starts bubbling it can bubble up quickly.
Pour the whipped cream over the chocolate and beat it until it is smooth and homogeneous.
Let the ganache cool in the bowl for 10-20 minutes before pouring it over the mint layer.
If you want to add some mints from the Andes on top, wait 10 minutes for the ganache to settle a bit and then spread it out.
Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before cutting and serving. You’ll want to cut them into small pieces, smaller than a regular brownie, because they’re so good. Store them in an airtight container in the refrigerator.