200g of dark chocolate
2 sticks (8 tablespoons) of unsalted butter, softened
2 teaspoons of finely chopped fresh mint leaves
1 and 3/4 cups of all-purpose flour
4 large eggs
1 teaspoon of peppermint extract
1 cup of all-purpose flour
a pinch of salt
Topping
150g of dark chocolate, melted
2 tablespoons of corn syrup, melted
1/2 cup of unsalted butter, softened
50g of white chocolate
200g of dark chocolate
2 sticks (8 tablespoons) of unsalted butter, softened
2 teaspoons of finely chopped fresh mint leaves
1 and 3/4 cups of all-purpose flour
4 large eggs
1 teaspoon of peppermint extract
1 cup of all-purpose flour
a pinch of salt
Topping
150g of dark chocolate, melted
2 tablespoons of corn syrup, melted
1/2 cup of unsalted butter, softened
50g of white chocolate
In a double boiler, melt 2/3 of the chocolate and 2/3 of the butter, stirring occasionally
Allow to cool slightly
Stir until smooth and creamy
Set aside
Mash together the chopped mint leaves and sugar in a small bowl
Beat in the eggs and peppermint extract until well combined
Gradually add the melted chocolate, beating until just combined
Add the flour and salt, mixing until just combined
Don't overmix
Pour into a prepared pan lined with parchment paper and smooth top
Bake at 350°F for about 40 minutes or until a toothpick inserted comes out clean
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely
For the topping, melt the dark chocolate, corn syrup, and butter in a double boiler, stirring constantly
Allow to cool slightly
Spread over the cooled brownie and smooth top
Melt the white chocolate in a double boiler and spread over the brownie
Allow to set before cutting into squares.
