Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup Dutch processed cocoa powder
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1.5 tbsp heavy cream
  • 1 tsp peppermint extract
  • 3 drops green food coloring
  • 1 cup semi-sweet chocolate chips
  • 6 tbsp unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Melt your 1/2 cup of unsalted butter and whisk it vigorously with the 1 cup of sugar in a large bowl. You want the sugar to begin dissolving into the fat, which creates that desirable shiny top.
  3. Add your eggs and vanilla, then sift in the 1/3 cup of cocoa powder, 1/2 cup of flour, and 1/4 tsp salt. Fold gently with a spatula until no streaks of white flour remain.
  4. Pour the batter into your lined pan and bake at 350°F for 25 minutes until the edges are firm and the center barely jiggles. Let these cool completely in the pan; this is the most important step for a clean layer.
  5. In a clean bowl, beat the 1/2 cup of softened butter with 2 cups of powdered sugar. Slowly add the 1.5 tbsp heavy cream, 1 tsp peppermint extract, and food coloring until the frosting is pale green and fluffy. Spread the mint frosting evenly over the cooled brownies.
  6. Melt the 1 cup of chocolate chips with the 6 tbsp of butter in 30 second bursts in the microwave. Stir until the glaze is glossy and completely smooth. Pour the chocolate ganache over the chilled mint layer. Tilt the pan to let the chocolate coat every corner smoothly.
  7. Return the pan to the fridge for at least 1 hour. You want that top layer to be firm enough to shatter slightly when the knife pierces it. Chill in the refrigerator for at least 1 hour to allow the layers to set before slicing into 16 squares.