Ingredients
1cupunsalted butter,(230 grams)
8ozsemi sweet chocolate,coarsely chopped
1½cupsgranulated sugar,(300 grams)
½cuplight brown sugar,(100 grams), packed
4large eggs,at room temperature
2tsppure vanilla extract
½tspsalt
½cupall purpose flour,spoon & leveled
¼cupcocoa powder,(21 grams), natural unsweetened
½cupunsalted butter,(115 grams), softened to room temperature
2cupsconfectioner’s sugar,(240 grams)
2tbspmilk,(30 milliliter)
1¼tsppeppermint extract
1dropliquid,or gel green food coloring, optional
½cupunsalted butter,(115 grams)
1cupsemi sweet chocolate chips,(around 200 grams)
Preparation
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly for about 5 minutes.
Or melt in a medium microwave-safe bowl in 20-second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F (177 degrees C).
Line the bottom and sides of a 9×13-inch baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown 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 prepared baking pan and bake for 35 to 36 minutes or until the brownies begin to pull away from the edges of the pan.
A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. Allow the brownies to cool completely in the pan set on a wire rack.
Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy for about 2 minutes.
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. Taste and add a drop or two more peppermint extract if desired.
Frost cooled brownies that you placed on the baking sheet, and place the baking sheet in the refrigerator. Keep in the refrigerator for at least 1 hour and up to 4 hours.
Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, for about 5 minutes, or melt in a medium microwave-safe bowl in 20-second increments, stirring after each, in the microwave.
Once melted and smooth, pour over the mint layer. Gently spread with a knife or offset spatula.
Place the brownies that are still on the baking sheet in the refrigerator and chill for 1 hour to set the chocolate.
Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut.
Cover tightly and keep leftovers in the refrigerator for up to 5 days.
