Chocolate Mint Brownies Recipe with Fudgy Ganache

Ingredients

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• OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch
• Andes Creme De Menthe Thins – 28 Pieces
• Peppermint extract
• Pure vanilla extract

Instructions

Bake the brownie layer:

1. Preheat the oven to 350°F (176°C). Line a 9-inch square baking pan with foil, leaving a couple of inches of overhang to lift the brownies out later. Spray the foil lightly with nonstick baking spray.
2. Combine the unsweetened chocolate and butter in a microwave-safe bowl. Heat on half power for 1½ to 2 minutes, stirring every 30 seconds, until fully melted and smooth. You can also melt them together in a saucepan over low heat, stirring constantly.
3. Crack the eggs into a mixing bowl and beat with an electric mixer until foamy. Add the salt, vanilla, and granulated sugar and beat on medium-high for about 60 seconds to incorporate. Add the melted chocolate and mix on low just to combine.
4. Stir in the flour until just incorporated. Pour the batter into the prepared pan and bake 25–30 minutes, until the brownies pull away slightly from the pan edges and a toothpick comes out without raw batter.
5. Remove from the oven and let the brownies cool completely in the pan.

Make the mint icing layer:

1. Place the butter, powdered sugar, salt, heavy cream, and peppermint extract in a bowl and beat until smooth. Spread an even layer of the mint icing over the cooled brownies. Chill the iced brownies in the refrigerator, uncovered, while you prepare the chocolate glaze.

Make the chocolate glaze and decorate:

1. Combine the 1½ ounces of unsweetened chocolate and 1½ tablespoons butter in a small bowl. Heat at 50% power in the microwave for 1 to 1½ minutes, stirring every 30 seconds, until melted and smooth.
2. Remove the brownies from the refrigerator and quickly drizzle the warm glaze over the surface. Tilt the pan gently from side to side so the glaze spreads into a thin, even layer.
3. Immediately sprinkle the chopped mint candies over the glaze. Return the pan to the refrigerator for 20–30 minutes, until the glaze sets.
4. Use the foil overhang to lift the brownies from the pan and slice into pieces. Alternatively, wrap the whole cake and freeze for 24 hours or up to 6 weeks; they slice easily when frozen and are enjoyable straight from the freezer.