Triple Layer Mint Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 cup unsalted butter (226 grams)
02 -
4 oz semi-sweet chocolate (112 grams) or 50-70% dark chocolate
03 -
2 cups white sugar (400 grams)
04 -
4 large eggs, room temperature
05 -
1/4 cup cocoa powder (22 grams)
06 -
1 cup all-purpose flour (125 grams)
07 -
1/2 teaspoon salt
→ Mint Frosting
08 -
1/2 cup unsalted butter (112 grams), softened
09 -
2-4 drops green food coloring
10 -
1 1/2 teaspoons peppermint extract, to taste
11 -
1/4 teaspoon salt
12 -
2 - 2 1/2 cups powdered sugar (220 - 275 grams)
13 -
1-2 tablespoons heavy cream or milk, as needed
→ Chocolate Topping
14 -
6 oz semi-sweet chocolate (170 grams)
15 -
1/2 cup unsalted butter (112 grams)
# Instructions:
01 -
Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper. Melt butter and chocolate in a microwave. Whisk in sugar, then eggs. Sift in cocoa, flour and salt, then whisk until smooth.
02 -
Pour batter into pan and bake for 25-30 minutes until top is set and toothpick comes out clean or with few crumbs. Cool completely in the pan.
03 -
Beat butter until fluffy. Add peppermint extract, food coloring, salt and powdered sugar. Beat together starting on low speed. Add cream as needed for consistency. Spread over cooled brownies and refrigerate for 20 minutes.
04 -
Melt chocolate and butter in microwave. Pour over mint layer and spread evenly. Refrigerate until set (30-60 minutes). Slice with sharp knife, wiping between cuts.
# Notes:
01 -
Can be halved and made in an 8x8 inch pan
02 -
Makes 18 large brownies or 24 smaller brownies
03 -
Store in refrigerator for up to 5 days