Ingredients
Method
- Prep the Pan: Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides to lift the block out later. Lightly grease the parchment.
- Mix Brownie Batter: In a medium bowl, whisk the melted butter and sugar until well combined. Whisk in the eggs one at a time, then add the vanilla. Sift in the cocoa powder, salt, and flour. Stir gently with a spatula just until no dry streaks remain; do not overmix.
- Bake Base: Pour the batter into the prepared pan and spread evenly. Bake at 350°F (175°C) for 18-20 minutes. The center should still look slightly soft but set, and a toothpick inserted near the edge should come out with moist crumbs, not wet batter.
- Cool Slightly: Remove from the oven and let cool in the pan for 15 minutes. While it cools, prepare the mint layer.
- Make Mint Glaze: In a microwave-safe bowl or small saucepan, heat the heavy cream until hot but not boiling. Pour over the chocolate chips (if using microwave) or heat gently on stove. Let sit for 2 minutes, then whisk until smooth and glossy. Stir in the peppermint extract.
- Assemble: Pour the warm mint glaze over the slightly cooled brownie base. Use a spatula to spread it into an even layer. If using fresh mint, sprinkle finely chopped leaves on top now for visual appeal (they will sink slightly).
- Chill: Refrigerate for at least 2 hours, or until completely firm and set. This step is crucial for clean cuts.
- Cut and Serve: Lift the block out using the parchment overhang. Place on a cutting board and use a sharp knife to cut into 1-inch squares. Wipe the knife between cuts for pristine edges.
Nutrition
Notes
My biggest tip? Don’t skip the chill time before cutting. If you cut them while warm, the edges melt into a messy puddle; letting them set in the fridge ensures clean cuts and that satisfying snap when you bite in. They are rich, not overly sweet, and perfect for portion control.