Ingredients:

  • 1 cup (226 g) Unsalted Butter, cut into pieces (for base)
  • 4 oz (115 g) Dark Chocolate (60-70%), finely chopped (for base)
  • 1 ¼ cups (250 g) Granulated Sugar
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract (for base)
  • ¾ cup (90 g) All-Purpose Flour
  • ¼ tsp Fine Sea Salt
  • ½ cup (113 g) Unsalted Butter, softened (for frosting)
  • 2 cups (240 g) Powdered Sugar, sifted
  • 2 tbsp (30 ml) Whole Milk
  • 1 tsp Pure Peppermint Extract
  • ½ tsp Vanilla Extract (for frosting)
  • 1-3 drops Green Food Colouring (Optional)
  • 4 oz (115 g) Dark Chocolate (70-75%), finely chopped (for glaze)
  • 3 tbsp (45 g) Unsalted Butter (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving generous overhang 'slings'.
  2. Combine the 1 cup butter and 4 oz dark chocolate in a heatproof bowl. Melt gently over a double boiler or in 30-second bursts in the microwave, stirring until smooth and fully combined. Remove from heat.
  3. Whisk the granulated sugar into the warm chocolate mixture. Beat in the eggs one at a time until the mixture is thick and glossy (about 60 seconds). Stir in the vanilla extract.
  4. Gently fold in the all-purpose flour and salt until just combined; do not overmix. Pour the batter into the prepared pan. Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted 1 inch from the edge comes out slightly sticky.
  5. Transfer the brownies in the pan to a wire rack. Cool completely to room temperature (about 1 hour).
  6. Using a mixer, beat the softened ½ cup butter until light and fluffy (about 2 minutes).
  7. Gradually add the sifted powdered sugar, alternating with the milk, beating until smooth and thick. Beat in the peppermint extract, vanilla extract, and green food colouring (if using).
  8. Once the brownie base is fully cool, spread the peppermint frosting evenly over the top. Place the pan in the refrigerator for at least 1 hour to allow the frosting to firm up completely.
  9. Combine the 4 oz dark chocolate (70-75%) and 3 tbsp butter in a bowl. Melt gently using the double boiler method or microwave, stirring until perfectly smooth and glossy.
  10. Let the glaze cool for 5-10 minutes, stirring occasionally, until it is just warm but still pourable. This prevents it from melting the mint frosting underneath.
  11. Pour the glaze over the chilled mint layer. Quickly tilt the pan to ensure the glaze coats the entire surface evenly.
  12. Return the brownies to the refrigerator for a final 30 minutes to allow the glaze to set firmly before slicing. Use the hot knife technique for clean cuts.