Mint Chocolate Brownie Goodness...

Happy New Year, everyone!  I hope 2013 is off to a great start for you all & that you're sticking to your resolutions.  Speaking of resolutions...please forgive me for posting a brownie recipe right now...but everything in moderation, right?!  :)

These brownies have been requested of me every Christmas since I first made them four years ago.  Even if you don't love mint & chocolate together, give these brownies a chance and they are sure to win you over.  Best served cold (straight out of the freezer to be exact) they will be the hit of your next party.  I also still make these bad boys for my old roommate & one of my best friends, Liz - in fact, I just made her a batch right before Christmas break.  I know they make her very happy - she has an affinity for mint chocolate sweets, but only if the mint part is green!

Photos & recipe below - Enjoy!

Chocolate Mint Brownies
(recipe adapted from Scrumptious Photography)

Ingredients

Brownie Layer:1/2 cup (1 stick) unsalted butter, cut into pieces4 oz baking chocolate, coarsely chopped (I use Baker's Semi-Sweet baking chocolate squares; Eight 1 oz. squares come per package so one package will be enough for the whole recipe)

1 1/4 cups sugar1 1/2 tsp vanilla extract2 eggs1/2 cup all purpose flour1/4 tsp salt

Mint Frosting Layer:
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
2 tblsp nonfat Greek yogurt
1/2 teaspoon pure peppermint (or mint) extract
green food coloring (optional) 

Chocolate Glaze:
5 oz baking chocolate, coarsely chopped (again, I use Baker's Semi-Sweet baking chocolate squares)

4 tblsp unsalted butter

Directions

Preheat oven to 325 degrees.  Have ready a 9 x 9 inch square baking pan that has been lined with parchment paper across the bottom and up two opposite sides of the pan, like a sling.  Lightly spray parchment with cooking spray and set aside.

For the brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate together, stirring frequently to prevent burning.  Remove from heat and into a large mixing bowl.  Add the sugar and vanilla extract.  Add the eggs, one at a time, beating well (with a wooden spoon) after each egg.  Stir in the flour and salt and mix together until the batter is smooth and glossy and comes away from the sides of the pan.  Pour the brownie batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted in the center of the brownies will come out almost clean.  Remove from oven and place on a wire rack to completely cool.

Mint frosting layer: In the bowl of an electric mixer beat all the frosting ingredients until smooth. Add a few drops of green food coloring until you reach the desired color.  Spread the frosting evenly over the cooled brownies.  Place in the refrigerator for 30 mins or until firm.

Chocolate ganache topping: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter, stirring frequently so not to burn.  Spread over the mint frosting/brownies and refrigerate for about 30 minutes or until the chocolate glaze has hardened.  I usually put mine right in the freezer & keep them frozen (covered) until ready to cut & serve. 

To Serve: Remove brownies from the pan by lifting with the ends of the parchment and transfer to a cutting board. With a sharp knife, cut into about 1-2" squares.  It helps to rinse the knife in hot water after each cut - it makes the cutting easier and the ganache less prone to cracking during cutting.  

Brownies can be stored in a container in the refrigerator for several days or frozen for up to 1.5 weeks.