Mint chocolate brownies (Cool mint dessert version 2.0)
"Cool mint dessert" is one of the most requested desserts in the Eva Bakes household. I updated it to include a fudgier base and a ganache topping that isn't as prone to cracking.
Keyword: Bars, Brownies
Author: Eva Bakes
16ouncesbittersweet chocolatechopped finely and divided
24ounces (3 sticks)unsalted buttermelted
2 and ½cupsgranulated sugar
1 and ½cupsall-purpose flour
½cupunsweetened cocoa powder
8Tablespoons (1 stick) unsalted buttersoftened
½ to ¾teaspoonspeppermint extract
2-3dropsgreen food coloring
1cupchocolate chipscan substitute with chopped semi-sweet chocolate
Make the brownies
Preheat your oven to 350°F. Generously grease or a line a standard 9"x13" baking pan and set aside.
Melt half of the chopped chocolate and set aside. Reserve the other half of the chopped chocolate for later.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the melted butter with the sugar on medium speed until smooth and fluffy, about 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes. The mixture should be a pale yellow color.
Add in the melted chocolate and mix well. Then slowly fold in the flour, cocoa powder and salt until everything just comes together and a few dry streaks remain. Fold in the remaining chopped chocolate and mix until no dry streaks remain. Do not over mix.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 20-25 minutes. Do not over bake the brownies. The sides should be set and the center can look slightly underdone.
Cool completely before frosting. For an even fudgier texture, chill the brownie sin the refrigerator so they solidify more - the centers will be very fudge-like.
Make the mint frosting
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter with the powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes. You could also do this by hand if you like.
Add in the mint extract and food coloring and mix well until smooth. Set aside until ready to use.
Place the chocolate chips in a small bowl and set aside.
In a microwave-safe cup, heat the heavy cream until almost boiling (mine took about 40-45 seconds).
Pour the hot cream over the chocolate chips and let it sit for about 1 minute. Whisk vigorously until the ganache is smooth and glossy.
Assemble the brownies
Once your brownies have fully cooled, spread the mint frosting on top using an offset spatula. Smooth the top as much as you can.
Pour the ganache on top and smooth the top as best you can.
If desired, you can add chocolate curls or additional chocolate chips for a garnish.
Place the brownies back into the refrigerator to set, about 20 minutes.
Slice and enjoy!
Leftover brownies should be stored, covered in the refrigerator and will last several days.Source: Brownies from here; frosting from here and ganache by Eva Bakes