Mint Brownies

Ingredients

• 6 oz bittersweet chocolate chips – 60% cocoa
• 1/2 cup unsalted butter, diced into tablespoons, plus more for baking dish
• 1 1/4 cups granulated sugar
• 1/2 tsp salt
• 3 large eggs
• 1/2 tsp vanilla extract
• 2 Tbsp cocoa powder
• 2/3 cup all-purpose flour
• 1/2 cup unsalted butter, softened slightly
• 3 oz cream cheese, softened
• 1 1/2 tsp mint extract
• 5 drops green food coloring, or more/less as desired, optional
• 2 1/2 cups powdered sugar
• 1 – 2 pinches salt, to taste
• 8 oz semi-sweet chocolate chips
• 5 Tbsp unsalted butter, diced into tablespoons

Directions

1. For the brownie layer, heat the oven to 325 degrees. Fit a 13 by 9-inch baking dish with 2 sheets of aluminum foil, crossing them in opposite directions and letting a 2-inch overhang extend past every side. Coat the foil with about 1/2 – 3/4 Tbsp melted butter, then put the pan aside. Place the bittersweet chocolate chips and butter in a microwave safe bowl, then microwave on HIGH power in 15 second bursts, stirring thoroughly between each one, until the mixture is glossy and fully melted. Scrape it into a large mixing bowl, and use a rubber spatula for the rest of the mixing. Stir in the granulated sugar and salt. Add the eggs one at a time, stirring only until each egg disappears into the batter, and add the vanilla with the last egg. Dust the cocoa powder evenly over the top and fold it in just until incorporated. Fold in half of the flour with a few turns, then add the rest and fold only until no dry flour remains; the batter will be thick. Scrape it into the prepared dish and smooth it out evenly. Bake for 20 – 23 minutes, until a toothpick poked into the middle comes out with a few damp crumbs. Let the brownies cool all the way on a wire rack.
2. For the mint cream filling, beat the butter and cream cheese in the bowl of an electric stand mixer with the paddle attachment until the mixture is smooth and light. Mix in the mint extract and the green food coloring, if you are using it. Turn the mixer to low, gradually add the powdered sugar, then add 1 – 2 pinches salt to taste and beat until smooth and fluffy. Spread the filling evenly over the cooled brownies. Move the pan to the refrigerator and chill for 30 minutes.
3. For the chocolate topping, put the semi-sweet chocolate chips and butter in a microwave safe bowl. Microwave on HIGH power in 15 second bursts, stirring well each time, until completely melted and smooth. Take the brownies out of the refrigerator and spread the chocolate topping evenly over the mint layer. Put the pan back in the refrigerator for 30 minutes longer, or until the chocolate has firmed up. Cut into squares and store in an airtight container.