Mint Brownies

New Year's resolutions be damned (or at least tempered). "They" say that if you completely deprive yourself you are less likely to stick to your diet. It's better to be moderate. Well, there's nothing moderate about these decadent mint brownies -read cream- but their beauty lies in their richness. No joke. One chocolaty bite leaves me satisfied and I don't feel the NEED to sneak another one (you know, the "Once you pop, you can't stop" syndrome). Whatever, maybe I am justifying, but I like to think that this minimal indulgence helps me ultimately tow the line. Anyway you couch it, these brownies are heavenly!














Mint Brownies
adapted from epicurious.com
makes about 6 dozen

Brownie layer
1 1/2 sticks unsalted butter
10 1/2 oz bittersweet chocolate, finely chopped
1 1/2 cups packed light brown sugar
3 eggs, lightly beaten
1 1/4 t. vanilla
3/4 c. flour
1/4 c. plus 2 T unsweetened cocoa powder
3/4 t. salt
Mint ganache
1/2 c. heavy cream
10 oz white chocolate, chopped
2 T green crème de menthe
1 t. peppermint extract
Chocolate ganache
1 c. heavy cream

10 oz bittersweet chocolate, finely chopped

Brownie layer

• Put oven rack in middle position and preheat oven to 375. Lightly butter a 13 x 9 inch baking pan and line with 2 crisscrossed sheets of parchment or foil, leaving a 2 inch overhang on all sides. Butter parchment or foil.
• Melt butter and chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
• Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Mint ganache

• Bring cream to a simmer in a saucepan and remove from heat. Pour cream over white chocolate. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Chocolate ganache

• Bring cream to a simmer in a saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble

• Spread mint ganache over top of cooled brownie in a thin layer using an offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours.
• Lift brownies out of pan using 2 inch overhang. Run a heavy knife under hot water and wipe dry. Cut into small squares.
• Enjoy!

Brownies will keep in the fridge for three weeks.