A colorful, minty brownie
- 1/2 cup unsalted butter, cut into pieces (113 g)
- 4 ounces unsweetened chocolate, coarsely chopped (114 g)
- 1 1/4 cups granulated white sugar (250 g)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup flour (65 g)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature (28 g)
- 1 cup powdered sugar, sifted (115 g)
- 1 – 1 1/2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- green or red food coloring (optional)
- 3 ounces semisweet chocolate chips (90 g)*
- 1 tablespoon (14 grams) unsalted butter
* I can’t get semisweet chocolate chips in Poland, so I chop up plain chocolate bars, mixed dark chocolate and milk chocolate in equal proportions.
- Preheat oven to 325 F (160 C)
- In a saucepan, melt 1/2 cup butter and unsweetened chocolate (99-100%), stirring occasionally
- Remove from heat, stir in sugar, and vanilla
- Add eggs
- Stir in flour and salt.
- Pour into a parchment lined 9 x 9 inch pan (23 x 23 cm) and bake for approximately 25 minutes, until the edges begin to pull away from the pan, a toothpick inserted in the center will come out almost clean.
- Cool completely
- In a bowl, combine 2 tablespoons butter, powdered sugar, cream, and peppermint extract, use just enough cream to make the buttecream spreadable
- Spread over cooled brownie, refrigerate for at least 15 minutes
- Combine 1 tablespoon butter with semisweet chocolate. Melt in microwave or over low heat, stir to combine
- Spread over mint layer, Refrigerate
- Dip a sharp knife in hot water before slicing. For best results, clean and warm the knife before every cut.