Mint Chocolate Brownies (Print Version)

# Ingredients:

→ Brownies

01 - 226g unsalted butter
02 - 225g semi-sweet chocolate, coarsely chopped
03 - 300g granulated sugar
04 - 100g packed light brown sugar
05 - 4 large eggs, at room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon salt
08 - 86g all-purpose flour
09 - 21g natural unsweetened cocoa powder

→ Mint Frosting Layer

10 - 113g unsalted butter, softened to room temperature
11 - 240g confectioners' sugar
12 - 30ml milk
13 - 1 and 1/4 teaspoons peppermint extract
14 - 1 drop green food coloring (optional)

→ Chocolate Layer

15 - 113g unsalted butter
16 - 200g semi-sweet chocolate chips

# Instructions:

01 - Melt butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes, or in a microwave-safe bowl in 20-second increments. Transfer to a large mixing bowl and allow to cool for 10 minutes.
02 - Position oven rack in lower third position and preheat to 177°C. Line a 9×13-inch baking pan with parchment paper, leaving overhang on all sides for easy removal later.
03 - Whisk granulated and brown sugars into the cooled chocolate mixture. Add eggs one at a time, whisking until smooth after each addition. Incorporate vanilla, then gently fold in salt, flour, and cocoa powder.
04 - Pour batter into prepared pan and bake for 35-36 minutes until brownies begin to pull away from edges. A toothpick inserted should come out with just a few moist crumbs. Cool completely in the pan on a wire rack.
05 - Beat butter until smooth and creamy, about 2 minutes. Add confectioners' sugar and milk, beating on low for 2 minutes, then on high for 1 minute. Add peppermint extract and food coloring (if using) and beat on high for 1 minute.
06 - Spread mint frosting evenly over cooled brownies. Refrigerate for at least 1 hour to set the frosting before adding the chocolate layer.
07 - Melt butter and chocolate chips in a saucepan over medium heat or in microwave in 20-second increments. Pour over set mint layer and spread evenly with an offset spatula.
08 - Refrigerate for at least 1 hour to set the chocolate. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat edges.

# Notes:

01 - For best results, use peppermint extract rather than mint extract, which can taste like spearmint toothpaste.
02 - Store leftovers in refrigerator for up to 5 days.
03 - For freezing, either freeze baked brownies and add toppings after thawing, or freeze completed brownies and thaw overnight in refrigerator.

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