This is adapted from my mother's (the Cake Lady) chocolate mint brownies, so you know they are going to be outstanding.
Chocolate brownie, mint frosting in the middle, and chocolate frosting on top. The chocolate brownie recipe is the same as the chocolate brownies recipe already on this site.
Ingredients Chocolate Brownie
1 cup (2 sticks) butter
2 cups sugar (400 grams)
4 large eggs
1 1/4 cups cocoa powder (155 grams)
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
1 1/2 cups (180 grams) all-purpose flour
2 cups semi-sweet chocolate chips
1/2 cup butter, softened
3 cups (375 grams) confectioner’s sugar
2 tbsp milk
2 tsp mint extract
1 cup butter, softened
1/2 cup (62 grams) powdered sugar
3/4 cup (95 grams) Dutch processed cocoa
pinch of salt
1 tsp vanilla
8 oz. semi sweet chocolate
2 tbsp milk
Prepare Chocolate Brownies:
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow butter sugar mixture to boil.
Pour butter sugar mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla. Mix until well combined.
Mix in flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.
Cool completely then frost with Mint Frosting.
Prepare Mint Frosting:
Using electric mixer, with paddle attachment, cream softened butter and mint until fluffy.
Add sugar 2 cups of sugar until well incorporated. Then add remaining 1 cup, blending well. Add milk 1 tbsp at a time until desired consistency.
Beat on high for three minutes. Frosting will become very fluffy. Add more mint if you would like.
Spread mint frosting in an even layer over brownies.
Put brownies in fridge for an hour to firm up the mint frosting.
Prepare Chocolate Frosting:
In microwave safe bowl add semi-sweet chocolate and milk, heat in microwave at 5 second increments, stirring each time until melted.
In mixer, with paddle attachment, cream together butter, sugar, cocoa and salt until smooth. Scraping sides as needed. Add vanilla and whip until just combined.
Scrap sides of bowl, then add melted chocolate and beat until smooth and creamy.
Frost over mint frosting.
Put brownies in fridge for an hour to firm up brownies, this will make brownies easier to cut. Once cut, store brownies in an air-tight container either in the fridge or on the counter top. I prefer the counter top because I like my desserts room temperature.