Chocolate Mint Brownie


Serves 8
From Bon Appetit


My sister's favorite birthday cake.

Chocolate Mint Brownie, Birthday, Lauren Monaco Illustration

For the brownie:
2 oz unsweetened chocolate, chopped
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp cinnamon

For the icing:
6 oz good-quality white chocolate (such as Lindt or Baker's), chopped
3 tbs whipping cream
3/4 tsp peppermint extract

For the glaze:
6 tbs whipping cream
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

White chocolate curls, optional
Fresh mint sprigs, optional
Halved strawberries, optional

For the brownie: Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom with parchment paper. Butter and flour parchment paper.

Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water.

Beat butter in medium bowl with an electric mixer until smooth. Gradually add sugar and mix until well blended. Add eggs 1 at a time, blending well after each addition. Add in melted chocolate and vanilla and mix until combined. Add flour and cinnamon; mix just until blended. Spoon brownie batter into prepared pan and smooth top. Bake brownie until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes. Cool brownie in pan on rack for 20 minutes. Run a knife between edge of cake and pan to loosen. Turn cake out onto rack. Cool completely.

For the icing: Stir together white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Mix in peppermint extract. Spread icing evenly over top of brownie. Place brownie in freezer until icing is firm, about 30 minutes, or refrigerate for 1 hour.

For the glaze: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.

Place brownie on rack set over baking sheet. Pour half of glaze over the top. Spread glaze evenly over top and sides of brownie. Freeze until glaze is set, about 10 minutes.

If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over brownie; spread glaze smoothly over top and sides of brownie. Refrigerate brownie until glaze is firm, about 2 hours.

Transfer brownie to platter. Garnish with chocolate curls, mint sprigs and strawberries, if desired.

Keep brownie in fridge to store. Let stand at room temperature at least 3 hours before serving.

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