Ingredients
1 cup unsalted butter (226 grams)
4 oz semi-sweet chocolate (112 grams)
2 cups white sugar (400 grams)
4 large eggs, room temperature
1/4 cup cocoa powder (22 grams)
1 cup all-purpose flour (125 grams)
1/2 teaspoon salt
1/2 cup unsalted butter, softened (112 grams)
1 1/2 teaspoons peppermint extract
2 to 4 drops green food coloring
1/4 teaspoon salt
2 to 2 1/2 cups powdered sugar (220 to 275 grams)
1 to 2 tablespoons heavy cream or milk
6 oz semi-sweet chocolate (170 grams)
1/2 cup unsalted butter (112 grams)
Instructions
1. Preheat oven to 350F and line a 9×13 inch pan with parchment paper.
2. Melt butter and chocolate together on medium power in the microwave, stirring until smooth.
3. Whisk sugar into the melted mixture.
4. Whisk in eggs until smooth.
5. Sift in cocoa powder, flour, and salt, then whisk until fully combined.
6. Pour batter into prepared pan and bake 25 to 30 minutes until top is set.
7. Cool completely in the pan.
8. Beat softened butter for frosting until fluffy.
9. Add peppermint extract, food coloring, salt, and powdered sugar. Mix until smooth.
10. Add cream gradually until spreadable consistency forms.
11. Spread mint frosting over cooled brownies and refrigerate 20 minutes.
12. Melt chocolate and butter for topping on medium power, stirring until smooth.
13. Pour chocolate over chilled frosting and spread evenly.
14. Refrigerate 30 to 60 minutes until set.
15. Lift from pan and slice with a sharp warm knife.
Notes
Chill between layers for clean slices.
Do not overbake the brownie base to maintain fudgy texture.
Store in an airtight container in the refrigerator up to 5 days.
Nutrition values are estimates based on 18 large brownies.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 470
- Sugar: 44g
- Sodium: 118mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 97mg