I love that you make this brownie batter on the strove top and it comes together so quickly. Seriously, 5-10 minutes and these suckers are in the oven.
The brownies would be fine as is, but if you really want to make your family and friends scream with joy you should probably add the mint chocolate ganache/fudgy topping. Mind blown. These brownies are best severed chilled because of the oh so gooey topping.
Now I must get them out of my house and to the office kitchen where I'm sure they will disappear within minutes.
Fudgy Mint Brownies
Brownies
1 1/2 sticks unsalted butter
1 3/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1 cup unsweetened cocoa powder
1/3 cup flour
Preheat oven to 350 degrees. Line a 8 x 8 inch pan with foil, leaving 2 inch overhang. Coat foil with butter. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted remove from heat and whisk in sugar, vanilla, and salt. Whisk until creamy, about 1 minute. Add the eggs, one at time, making sure to mix between each. Add the cocoa and flour. Continue to mix until combined. Pour brownie batter into prepared pan.
Bake for 40-45 minutes or until knife inserted comes out with moist crumbs. Let cool completely before adding mint chocolate topping.
Mint Topping
10 ounces white chocolate
1/3 cup heavy cream
1 teaspoon peppermint extract
4 drops green food coloring
In a microwave safe bowl, combine white chocolate chips, heavy cream, and peppermint extract. Microwave for 1 minute, or until melted and smooth. Add food coloring and stir until even green color. Pour and spread evenly over cooled brownies. Place in the refrigerator to set.
Chocolate Topping
7 ounces semisweet chocolate
1/2 cup heavy cream
In a microwave safe bowl, combine the chocolate chips and heavy cream. Microwave for 30 seconds - 1 minute, or until melted and smooth. Pour and spread evenly over mint topping. Place in the refrigerator to set.
Best if chilled overnight before serving. Makes 16 bars. Store in the refrigerator.
Source: Everyday with Rachel Ray, May 2014
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