Mint Chocolate Brownies

For the brownies:
Preheat the oven to 350 degrees (F). Take a 12×16-inch sheet pan (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.

Take the chopped chocolate and place it in a double boiler, or a glass bowl placed over a saucepan of water.
Heat the water to a simmer, and let the steam gently melt the chocolate. Frequently whisk the chocolate until it is smooth. Remove the chocolate from the heat and set aside to cool.

In a large bowl, using an electric mixer, whip the butter, vanilla and sugar until it is light and fluffy. Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.

Sift the flour and cocoa powder together. Slowly add it to the batter, mixing in until it is just combined. Transfer the batter to the prepared pan, and spread evenly to the edges.

Bake the brownies for about 25 minutes or until a skewer comes out clean. Do not over bake! When the brownies are finished, let them cool completely.

Put them in the freezer for about 15-30 minutes before applying the mint cream

For the mint cream:
In a bowl combine the soft butter and half of the powdered sugar. Mix on medium with an electric mixer. Add the cream and the rest of the powdered sugar, and beat on high until fluffy and creamy. Add the extract and a single drop of food coloring (it will give the tiniest hint of green in a pretty way). Cream until well combined.

When the brownies have been in the freezer for at least 15-30 minutes, evenly spread the mint cream over the brownies with a spatula. Return the brownies to the freezer for another 30 minutes and make the ganache.

For the ganache:
Heat the cream with the extract over medium heat and simmer until hot but not boiling.

While the cream is heating, chop the chocolate (or use discs).

Remove the cream from the heat and add the chocolate. Let sit for a moment and then whisk until smooth and shiny. Let cool completely.

When the brownies with the mint cream have been in the freezer at least 30 minutes, spread the ganache evenly over the mint cream. Put the brownies back in the freezer for another 15 minutes to let the ganache set up.

When the brownies have set up, I used a very sharp knife to cut the brownies. You can either cut them in the pan, or because they are frozen, I lifted the entire sheet up pretty easily and laid it on a cutting board. I also chose to cut the edges off to keep the rectangles clean.
Makes about 30 brownies.
Enjoy!