Fudgy Mint Chocolate Brownies

Ingredients

For the brownies
1 cup salted butter (2 sticks)
4 ounces unsweetened baking chocolate
2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla
1 and 1/2 cups flour, spooned and leveled
4 large eggs, beaten
For the mint frosting
3/4 cup butter, softened
3 cups powdered sugar
1 tablespoon milk
1 and 1/2 teaspoons peppermint extract
10 drops green food coloring
1/4 teaspoon salt
For the ganache topping
1/2 cup heavy cream
3 cups semisweet chocolate chips
2 tablespoons butter

Instructions

For the brownies:

Preheat your oven to 350 degrees F. Line a 9×13 inch glass pan with parchment paper or foil, to make it easy to lift the bars out of the pan and slice. (Foil needs to be sprayed with nonstick spray) Or you can grease the pan directly with nonstick spray.
In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 4 ounces unsweetened baking chocolate over medium heat. Use a wooden spoon to stir together and then remove from the heat.
Add 2 cups sugar, 1/4 teaspoon salt, and 2 teaspoons vanilla.
Stir in 1 and 1/2 cups flour until barely combined.
Add 4 eggs. (If you like, you can beat the eggs separately in a small bowl before adding to the batter, just to make sure you don’t over mix your brownies.) Stir until combined but don’t overdo it. Over mixing brownies makes them tough! But do make sure there are no streaks of egg.
Spread the batter into the prepared pan.
Bake at 350 for about 22-25 minutes. Start checking early, you don’t want them to over bake. When a toothpick comes out of the center with no wet batter on it, they are done. Remove from the oven and place on a wire rack to cool completely. If you are in a hurry you can put it in the fridge or freezer after it has cooled on the counter for a few minutes.
For the mint frosting:

While the brownies cool, make the frosting. In a large bowl or stand mixer, beat 3/4 cup butter until it is smooth and creamy, scraping down the sides and bottom of the bowl.
Add 3 cups powdered sugar and 1 tablespoon milk. Beat until combined, stopping to scrape the sides and bottom of the bowl.
Add 1 and 1/2 teaspoons peppermint extract. If you are nervous about it being too minty, you can start with 1 teaspoon and add more if you like.
Add about 10 drops of green food coloring and 1/4 teaspoon salt. Beat well until smooth and creamy.
When the brownies have cooled, spread the frosting on top of the brownies.
For the ganache topping:

Add 1/2 cup cream to a medium bowl. Microwave on high heat in 30 second increments until bubbles appear on the edge of the bowl. Do not allow it to boil.
Add 3 cups of chocolate chips and 2 tablespoons of butter but do not stir yet. Allow the chips to melt for a minute or two, and then use a whisk to beat it together. Return the bowl to the microwave in 20 second increments if necessary, until the lumps have mostly smoothed out but not all the way. Then continue whisking until it is completely smooth. (Chocolate scorches really easily so you have to be careful.)
When the ganache is completely smooth and lump free, pour it over the mint frosting and spread it out to the edges.
Cover and refrigerate or freeze until the ganache has set. It should take about 30 minutes or less.
Mint brownies can be stored covered on the counter for 3-5 days. My husband Eric prefers them chilled, I like them room temperature!