Gooey, fudgy, creamy, squishy….that’s what a delicious brownie is to me. I understand that some people might prefer the light, cakey variety; but not this girl! The addition of the mint ganache takes these brownies to a whole new level!
For the Brownies:
- 1/2 cup unsalted butter
- 8 ounces bittersweet chocolate chips
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cups all purpose flour
- 1/2 teaspoon salt
For the Mint Ganache:
- 1/2 cup heavy cream
- 4 ounces semi sweet chocolate chips
- 1 1/2 teaspoon corn syrup
- 1 teaspoon pure peppermint extract
Preheat the over to 350. Line an 8 inch square baking pan with foil, leaving a 1 inch overhang on two sides. Evenly coat foil with cooking spray and set aside. Place butter and chocolate chips in a large microwaveable bowl.
Microwave butter and chocolate for 30 second intervals, stirring between each interval. Stop microwave intervals when chocolate is mostly melted but small chunks still remain. Stir butter and chocolate until chocolate is completely melted. Allow mixture to cool to room temperature, 10 – 15 minutes.
Stir sugar into cooled chocolate mixture until combined.
Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla.
Gently fold in flour and salt.
Pour batter into prepared pan, and smooth top with a spatula. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, 40 – 45 minutes. Transfer pan to a wire rack to cool completely.
While brownies are cooling prepare ganache. Bring cream to a simmer in a small saucepan over medium heat, stirring constantly. Remove cream from heat and add chocolate. Stir until chocolate is completely melted.
Stir in corn syrup and peppermint extract. Allow ganache to thicken and cool for 15 minutes.
Spread a thin even layer of ganache over the cooled brownies, smoothing to the edges. Allow ganache to cool and set before slicing brownies, about 2 hours.
Run a knife or offset spatula around the edges of the pan. Using foil overhang, lift brownies out of pan and onto the track. Transfer to a cutting board, and cut into 2 inch squares. Brownies can be kept in an airtight container at room temperature for up to three days.
Adapted from a recipe by Martha Stewart