Ingredients:

  • 1 cup (225g) Unsalted Butter, cut into pieces (for base)
  • 8 ounces (225g) Dark Chocolate (60–70% cocoa), finely chopped (for base)
  • 1 ½ cups (300g) Granulated Sugar
  • ½ cup (100g) Light Brown Sugar, packed
  • 4 large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • ½ teaspoon Pure Mint Extract (Optional)
  • 1 cup (125g) All-Purpose Flour
  • ½ teaspoon Fine Sea Salt (for base)
  • ¼ cup (25g) Unsweetened Cocoa Powder (Dutch-process preferred)
  • ½ cup (115g) Unsalted Butter, softened (for frosting)
  • 3 cups (360g) Confectioners’ Sugar, sifted
  • 2 teaspoons Pure Mint Extract (for frosting)
  • 3–4 tablespoons Whole Milk or Heavy Cream
  • A pinch of Fine Salt (for frosting)
  • 2–4 drops Green Food Colouring (Gel preferred, optional)
  • 4 ounces (115g) Semi-Sweet Chocolate, finely chopped (for glaze)
  • ½ cup (120ml) Heavy Cream (for glaze)
  • 1 tablespoon Unsalted Butter (for glaze shine)

Instructions:

  1. Prepare the Pan: Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving an overhang on two sides to act as a sling.
  2. Melt Chocolate & Butter: Combine the chopped chocolate and 1 cup butter in a heatproof bowl set over a pot of simmering water. Stir until completely smooth and glossy. Remove from heat and let cool slightly (5 minutes).
  3. Add Sugars: Whisk the granulated and brown sugars into the cooled chocolate mixture until thoroughly incorporated.
  4. Incorporate Wet Ingredients: Whisk in the eggs one at a time, followed by the vanilla and mint extracts. Whisk vigorously for about 60 seconds to build structure and chewiness.
  5. Add Dry Ingredients: Gently fold in the flour, cocoa powder, and ½ teaspoon salt until just combined. Do not overmix.
  6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist, fudgy crumbs.
  7. Cool Completely: Transfer the pan to a wire rack and allow the brownies to cool fully to room temperature (about 1 hour).
  8. Cream Butter: In a stand mixer, beat the softened ½ cup butter until light and fluffy (about 2 minutes).
  9. Mix Frosting: Gradually add the sifted confectioners' sugar, a pinch of salt, and 2 teaspoons mint extract. Mix on low speed until combined, then increase speed to medium.
  10. Adjust Consistency: Add milk or heavy cream, 1 tablespoon at a time, until the frosting is smooth and thick. Mix in the green food colouring, if desired.
  11. Apply Layer and Chill: Spread the mint frosting evenly over the completely cooled brownie base. Refrigerate for at least 30–60 minutes until the frosting layer is firm.
  12. Prepare Ganache: Place the chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan just until it simmers. Pour the hot cream over the chocolate and let sit for 5 minutes.
  13. Emulsify: Stir the chocolate and cream until completely smooth and glossy. Stir in the remaining 1 tablespoon of butter for extra shine. Let the glaze sit for 5 minutes to thicken slightly.
  14. Pour and Final Set: Pour the glaze over the chilled mint layer, tilting the pan gently for full coverage. Return the pan to the refrigerator for a minimum of 1 hour to allow the glaze to set firmly.
  15. Cut and Serve: Lift the brownies out using the parchment sling. Use a large, sharp knife dipped in hot water and wiped dry between slices for clean, sharp cuts.