INGREDIENTS

Everyone LOVES a good choc brownie! But try jazzing the classic up with this little twist.

Brownie

  • 230g unsalted butter

  • 30g semi-sweet chocolate, coarsely chopped

  • 1 and 1/2 cups (300g) granulated sugar

  • 1/2 cup (100g) packed light brown sugar

  • 4 large eggs, at room temperature

  • 2 tsp pure vanilla extract

  • 1/2 tsp salt

  • 85g all-purpose flour

  • 21g natural unsweetened cocoa powder

Mint Frosting Layer

  • 115g unsalted butter, softened

  • 240g confectioners’ sugar

  • 30ml / 2 Tblsp milk

  • 1 and 1/4 teaspoons peppermint extract

  • 1 drop liquid or gel green food coloring (optional) 

Chocolate Layer

  • 115g unsalted butter

  • 1 heaping cup (around 200g) semi-sweet chocolate chips

INSTRUCTIONS

Brownies

  1. Melt the butter and chopped chocolate in a saucepan on medium heat, stirring constantly, for about 5 minutes. OR melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave.

  2. Pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

  3. Preheat oven to 180°C and position rack to the lower third position. 

  4. Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.

  5. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture.

  6. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla.

  7. Gently fold in the salt, flour, and cocoa powder.

  8. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.

  9. Allow the brownies to cool completely in the pan set on a wire rack. Do not cut into squares yet.

  10. Place on a baking sheet. 

Mint Frosting

  1. Beat the butter on medium speed until smooth and creamy, about 2 minutes with a paddle attachment

  2. Add the confectionerssugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute.

  3. Add the peppermint extract and food coloring (if using) and beat on high for 1 minute.

  4. Frost the cooled brownies on the baking sheet and keep in refrigerator for at least 1 hour and up to 4 hours.

Chocolate Layer

  1.  Melt the butter and chocolate chips in a saucepan on medium heat, stirring constantly, about 5 minutes. OR melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave.

  2. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula.

  3. Keep in refrigerator again for 1 hour (or even overnight) to set the chocolate

Once chilled you're ready to cut and serve. Show these off by taking them to the office or kids shared lunches and looking like a pro because you jazzed up the classic choc brownie.