I have something to confess: The other night as I was making these...
... I had a little hissy fit and declared that I would never make them again. (My hissy fit may have been fueled by my intolerance of whiny kids paired with my overabundance of whiney kids.) And then I had a spoonful of chocolate mint goo. And everything was better. Rest assured, Dear Husband That Likes To Eat The Leftover Goo When I Cut These, I will make these again.
Brownie Layer3/4 cup butter
6 oz unsweetened chocolate
1 2/3 cup sugar
1 1/2 tsp vanilla
3/4 cups flour
1/4 tsp salt
3 tbsp butter
1 1/2 powdered sugar
2 tbsp heavy cream
3/4 tsp mint extract
green food colouring
4.5 oz high quality semi-sweet chocolate
2 tbsp unsalted butter
Preheat your oven to 325 F. Line a 9x13 pan with parchment paper.
Brownies: Melt butter and unsweetened chocolate in a double boiler. (If you don't know what that is, just wait, you'll see a picture of it a little further down.)
Remove from heat and stir in the sugar and vanilla.
Make some lasagna for dinner. Once the brownies are room temperature, make the mint frosting as follows:
Beat all ingredients (butter, sugar, cream, mint, green colouring) until smooth.
Once it's got a nice crust over it, it's time to make the chocolate topping. In a double boiler (here's the picture, just for you!) melt the semi-sweet chocolate* with the butter. Spread over the mint layer. Allow to cool fully before cutting. The chocolate layer should start to dull somewhat.
*I used Chipits chocolate chips, but have determined that they are too finicky. I'll now only use Belgian semi-sweet chocolate for this stage.
And voila! Chocolate Mint Brownies!