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STS Cookin’: Mint Chocolate Brownie Bars

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In order to brighten up your Monday, I’ve decided to share a chocolate treat with you. I made this for the Auburn game and they are a chocolatey, rich, but not too filling brownie. The chocolate brownie is topped with mint buttercream frosting and a spread of chocolate ganache.

The original recipe can be found here at Sally’s Baking Addiction, but I made a change with the chocolate ganache. Rather than melt chocolate chips, I used baker’s chocolate and heavy cream with a smidge of butter.

Ingredients:

Brownies

1 cup unsalted butter

8 ounces semi-sweet chocolate, coarsely chopped

1 and 1/2 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup + 3 Tablespoons all-purpose flour

1/4 cup natural unsweetened cocoa powder

Mint Frosting Layer

1/2 cup unsalted butter, softened to room temperature

2 cups confectioners' sugar

2 Tablespoons milk

1 and 1/4 teaspoons peppermint extract

1 drop liquid or gel green food coloring

Chocolate Layer

1/4 cup unsalted butter

1 cup heavy cream

12 ounces semi-sweet baking chocolate

Instructions:

  • Move oven rack to lower 3rd position and preheat oven to 350 degrees. Grease a 9x13 baking dish or line with aluminum foil.
  • Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from heat and allow to slightly cool for 10 minutes.
  • Whisk both sugars into the cooled chocolate/butter mixture.
  • Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla.
  • Gently fold in the salt, flour, and cocoa powder.
  • Pour batter into the pan and cook for 35-40 minutes. Check for doneness by inserting a toothpick into the middle of the brownies, it should come away with crumbs, not raw batter.
  • Remove the brownies and allow to cool completely.
  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2 minutes until it is smooth and creamy.
  • Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute.
  • Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Adjust taste of peppermint as needed.
  • Frost the brownies and place in the fridge for 1 hour.
  • Break up the chocolate and place in a bowl.
  • Heat the heavy cream until it just begins to boil. Remove from heat and pour over chocolate.
  • Stir mixture until chocolate melts. Add the cut up butter and stir until melted and silky smooth. Spread over the frosted brownies and place in the fridge.