How-to
The Brownies
- Preheat oven to 325 degrees
- Line a 12 x 17 x 1-inch baking sheet with parchment paper
- Using a double boiler, melt together the butter and 24 ounces of the semi-sweet chocolate
- Mix together the eggs, vanilla, and sugar in a large bowl
- Add the warm chocolate mixture into the egg/sugar mixture and allow to cool to room temperature
- Whisk together 1 cup of flour, baking powder, and salt, and add to the cooled chocolate mixture
- Toss the semisweet chocolate chunks together with the remaining ⅓ cup of flour, then fold in to the chocolate mixture
- Pour batter into the prepared baking sheet
- Bake for 30 minutes or until a toothpick comes out clean. Allow to cool and then refrigerate until completely cool, preferably overnight
The Mint Buttercream
- Cream the butter in electric mixer until softened then slowly add sugar until incorporated. Then add extract and mix until light and fluffy, about 2-3 minutes
- Spread the buttercream evenly over the cooled brownie pan and freeze until solid, about 1 hour
The Glaze
- Using a double boiler, melt the chocolate for the glaze
- Using an offset spatula, spread the melted chocolate over the buttercream until evenly distributed
- Let stand until chocolate has set, and is no longer glossy
The White Chocolate Drizzle
- Using a double boiler, melt the white chocolate
- Dip a large spoon in the melted white chocolate and drizzle it decoratively over the chocolate glaze
- Refrigerate until set, and cut into squares