Instructions:
Brownies
Preheat oven to 325°F. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.
Using a double boiler, melt the butter, chocolate, and baking chips (if using) together. Remove from heat. (You can also melt in the microwave. Heat at 50% power in 20 second increments, stirring in between.)
½ cup unsalted butter,4 ounces unsweetened chocolate,¼ cup Andes creme de menthe baking chips
Stir in the granulated sugar, vanilla and mint extracts until combined.
1¼ cups granulated sugar,1 teaspoon vanilla extract,½ teaspoon mint extract
Add the eggs in one at a time making sure they are well incorporated.
2 large eggs
Finally mix in the flour and salt and beat until smooth and combined.
½ cup all purpose flour,¼ teaspoon salt
Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs. Place on a wire rack to cool completely.
Mint Filling
Beat the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
½ cup unsalted butter,2 cups confectioners’ sugar,½ teaspoon mint extract,1 tablespoon water,4 drops green gel food coloring
Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
Chocolate Ganache
Place the chocolate in a medium bowl. Bring the whipping cream just to a simmer on the stove top or in the microwave. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
1 cup bittersweet chocolate,1 cup heavy whipping cream
Pour the hot whipping cream over the chocolate and let sit for 2 minutes. Whisk until nice and smooth.
Let the ganache cool in the bowl for 10 to 20 minutes before pouring over the mint layer.
If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.
½ cup Andes creme de menthe baking chips
Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH
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