For the brownies ~
3/4 cup salted butter (melted)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs (lightly beaten)
3/4 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semi sweet chocolate chips
For the mint buttercream ~
2 cups powdered sugar
4 tablespoons salted butter, softened
1 1/2 teaspoons mint extract
3 to 4 drops of green food coloring
1 to 2 tablespoons whole milk
For the chocolate fudge topping ~
1 cup semi sweet chocolate chips
4 tablespoons salted butter
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
In a large bowl, hand mix the melted butter, white sugar, light brown sugar, and vanilla extract until blended.
Add the eggs to the large bowl and stir until well combined.
In a small bowl, whisk the flour, cocoa powder, baking powder and salt. Add the ½ cup chocolate chips and toss to coat with the flour mixture.
Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
Pour the batter into the prepared pan. Spread to evenly distribute the batter.
Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs sticking to the toothpick are okay. Remove from the oven and cool completely.
For the mint buttercream, place the powdered sugar, butter, mint extract, and green food coloring in a bowl. Mix to combine then beat for 1 minute. Add 1 to 2 tablespoons of milk to thin to a spreadable consistency. Spread on top of the cooled brownies.
For the chocolate fudge topping, place the 1 cup of chocolate chips and butter in an ovenproof bowl. Microwave at 20 second intervals, stirring in between, until melted and smooth. Allow to cool for 5 to 10 minutes.
Spread the chocolate fudge over the mint buttercream.
Refrigerate until the chocolate is hardened and the mint buttercream is set, about 45 – 60 minutes.
Remove brownies from refrigerator. Using a thin sharp knife, cut into 16 squares.
Store in the refrigerator in an airtight container up to 3 days…..if they last that long
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