Chocolate Mint Brownies
Back to Recipes & MoreIngredients
- 1½ cups (326 g) Redpath® Dark Brown Sugar, packed
- ½ cup (100 g) Redpath® Special Fine Granulated Sugar
- 1½ cups (188 g) all-purpose flour
- 1 cup (100 g) cocoa powder
- ½ tsp (3 g) salt
- 1¼ cup (284 g) butter, melted and slightly cooled
- 4 large eggs, lightly beaten
- 2 tsp (10 ml) pure vanilla extract
- 1 tsp (5 ml) pure peppermint or mint extract
- ¾ cup (170 g) butter, cubed
- 3 cups (360 g) Redpath® Icing Sugar
- 2 tsp (5 ml) heavy cream or milk
- ¾ tsp (4 ml) pure peppermint or mint extract
- ⅛ tsp (1 g) salt
- ½ cup (125 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate, finely chopped
- 2 tbsp (28 g) butter
- Crushed candy canes or peppermint candies
- Candied mint leaves
Equipment
9 x 13-inch baking pan
Parchment paper
Scale OR dry measuring cups
Measuring spoons
Large bowl x 3
Whisk
Large rubber spatula
Small offset spatula x 3
Wire cooling rack
Hand mixer
Small pot
Medium bowl (heat-safe)
Heatproof spatula
Cutting board
Chef’s knife
Instructions
Step 1
Preheat oven to 350°F (177°C). Lightly grease and line a 9 x 13-inch pan with parchment paper, ensure that the longer sides have about a 2-inch overhang for easy unmoulding.
Step 2
In a large bowl, whisk together the Redpath® Dark Brown Sugar, Redpath® Special Fine Granulated Sugar, flour, cocoa powder, and until no lumps remain.
Step 3
In a separate large bowl, whisk together the melted butter, lightly beaten eggs, and extracts.
Step 4
Add the dry ingredients to the wet and fold with a large rubber spatula until everything is well combined.
Step 5
Pour and evenly spread the brownie batter into the prepared baking pan smoothing out the top with a small offset spatula. Place into the preheated oven; 25 to 30 minutes, or until set. Err on the side of under-baking to avoid dry brownies.
Step 6
Remove pan from the oven and place onto a wire cooling rack to cool completely.
Step 1
In a large bowl, using a hand mixer, beat the butter until creamy and pale in colour.
Step 2
Add the Redpath® Icing Sugar and beat on low speed until it just comes together, increase speed to medium or medium-high and cream until light and fluffy.
Step 3
Add in the cream (or milk), peppermint extract, and salt and mix until fully incorporated.
Step 4
Transfer the buttercream onto the completely cooled brownies. Use a small offset spatula to evenly spread the mint filling. Place in the fridge to let the mint layer set.
Step 1
In a small pot, heat the heavy cream over medium-high heat until small bubbles form around the edges; do not boil.
Step 2
Place the finely chopped chocolate and butter in a medium, heat-safe bowl. Pour the hot cream over the chopped chocolate and butter. Let sit for about 1 minute. With a heatproof spatula, gently stir the heavy cream into the chocolate until the chocolate is completely melted and smooth. Let cool slightly; 5 minutes.
Step 3
Pour the ganache over the mint filling and spread evenly with a small offset spatula. If using garnishes, sprinkle the top with crushed candy canes (or peppermint candies), or candied mint leaves. Transfer back to the fridge for 5 minutes or until the ganache is set. Once set, carefully lift the brownies out of the pan with the help of the parchment paper overhangs and place onto a cutting board.
Step 4
With a sharp chef’s knife (see Chef’s Tips) cut into 24 squares and serve immediately.
Step 5
Store any leftovers in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
