I decided to do some Christmas baking and fell in love with this minty, chocolate gem (adapted from a Joy of Baking recipe). I took them to work and they disappeared quickly!
The fudge layer is dense and chocolatey, the mint layer is light and creamy. They truly are divine!
Fudge Mint Brownies
1/2 cup (113 grams) unsalted butter
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter, at room temperature
1 cup of icing sugar
1 – 1 1/2 tablespoons of 2% milk
1/2 teaspoon pure peppermint extract
1 square of chocolate melted to drizzle across the top!
Brownies: Preheat oven to 325 degrees F and place the rack in the center of the oven. Prepare an 8 x 8 square baking pan that has been lightly greased. Melt the butter and chocolate over medium heat or in the microwave for 2 minutes taking care that they don’t burn by stirring every 30 seconds. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt until the batter is smooth. Pour the batter into the 8 x 8 pan.
Bake in the preheated oven for about 25-30 minutes or until the brownies start to pull away from the sides of the pan. Let cool.
Mint Layer: Beat all the ingredients until smooth. If the frosting is too thick, add a little extra milk. Spread the frosting over the cooled brownie layer. Place in the refrigerator until set.
Drizzle chocolate over the brownies with melted chocolate square.
Makes about 20 squares. You can freeze them.