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.
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
1/4 cup unsalted butter
1 cup heavy cream
12 ounces semi-sweet baking chocolate
- 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.