November 12, 2010

mint chocolate brownies

Brownie Layer:
1/2 cup butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/8 teaspoon salt

Mint Layer:
3 tablespoons butter, at room temperature
1 1/2 cup powdered sugar
1 1/2 – 2 tablespoons heavy cream
3/4 teaspoon pure peppermint extract
green food coloring (optional)

Chocolate Ganache:
1/2 cup semi sweet chocolate chips
1/4 cup cream

1.Preheat oven to 325 degrees F (160 degrees C) . Have ready a 9 x 9 inch square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

2. Brownies: melt the butter and chocolate. Stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beatuntil the batter is smooth and glossy and comes away from the sides of the pan. Pour the brownie batter evenly into the prepared pan.

3.Bake in the preheated oven for about 35 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to completely cool.

Mint Layer: Beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Ganache: Melt the chocolate and and cream. Allow to col about 15 minutes. Stir. Spread over the mint filling and refrigerate for about 30 minutes.