Mint Brownies

BROWNIES:

• 1/2 cup (1 stick) butter
• 6 ounces unsweetened chocolate
• 2 cups sugar
• 4 large eggs
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon pure vanilla extract

MINT LAYER:

• 2 cups powdered sugar
• 1/4 cup (4 tablespoons) butter, melted
• 2 tablespoons milk
• 1 teaspoon mint extract
• 2 drops green food coloring (optional)

CHOCOLATE GANACHE:

• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1/4 teaspoon mint extract

1. Preheat the oven to 300 degrees F. Lightly grease a 9X13-inch aluminum pan with nonstick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.
2. For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.
3. Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly. Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours)

1. For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.
2. For the ganache, heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.
3. Cut into squares and serve. These taste best chilled in my humble opinion.