Triple-Layer Andes Mint Brownies (Printable Version)
# What You'll Need:
→ FOR THE BROWNIES
01 -
¾ cup unsalted butter (12 tablespoons)
02 -
3 ounces unsweetened bakers chocolate (1-ounce squares)
03 -
3 large eggs at room temperature
04 -
½ teaspoon pure vanilla extract
05 -
1 ½ cups granulated sugar
06 -
½ cup whole wheat pastry flour or additional all-purpose flour
07 -
¼ cup all-purpose flour
→ FOR THE MINT LAYER
08 -
3 tablespoons unsalted butter softened
09 -
1 ½ cups powdered sugar
10 -
1 ½ tablespoons milk
11 -
¾ teaspoon pure peppermint extract
12 -
2 drops green food coloring
→ FOR THE CHOCOLATE TOPPING
13 -
1 ½ ounces unsweetened chocolate (1-ounce squares)
14 -
1 ½ tablespoons unsalted butter
# Step-by-Step Directions:
01 -
Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
02 -
In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water's surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn't burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
03 -
Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
04 -
In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
05 -
Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.
# Helpful Notes:
01 -
Store leftover brownies in an airtight storage container in the refrigerator for up to 1 week.
02 -
Wrap brownies tightly and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.