Ingredients:

  • 225 g (1 cup) Unsalted Butter, cubed
  • 250 g (1 1/4 cups) High-Quality Dark Chocolate (65-70% cocoa solids), chopped
  • 200 g (1 cup) Granulated Sugar
  • 100 g (1/2 cup) Light Brown Sugar, packed
  • 3 large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • 100 g (3/4 cup) All-Purpose Flour
  • 30 g (1/4 cup) Unsweetened Cocoa Powder (Dutch-process)
  • 1/2 tsp Fine Sea Salt (for base)
  • 115 g (1/2 cup) Unsalted Butter, softened (for frosting)
  • 300 g (2 1/4 cups) Icing Sugar (Confectioners’ Sugar), sifted
  • 1 tsp Pure Peppermint Extract
  • 2 tbsp Whole Milk or Heavy Cream
  • Pinch of Fine Sea Salt (for frosting)
  • 1-2 drops Green Food Colouring Gel (optional)
  • 170 g (1 cup) High-Quality Dark Chocolate (at least 60%), finely chopped (for ganache)
  • 120 ml (1/2 cup) Heavy Cream (for ganache)
  • 1 tbsp Unsalted Butter (for ganache shine)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line a 9x9 inch square metal baking pan with parchment paper, leaving an overhang 'sling'.
  2. Melt the cubed butter and chopped dark chocolate together using a double boiler or microwave until completely smooth. Remove from heat and immediately stir in the granulated sugar and light brown sugar.
  3. Whisk in the eggs one at a time until fully incorporated and the mixture is glossy. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and 1/2 tsp salt. Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes. The edges should be set, but a skewer inserted in the center should still have moist crumbs attached. Cool completely in the pan on a wire rack (at least 1 hour).
  6. Prepare the Buttercream: Using an electric mixer, beat the softened butter until light and fluffy (about 2 minutes). Gradually add the sifted icing sugar, alternating with the milk/cream, beating until smooth and thick. Mix in the peppermint extract, pinch of salt, and 1-2 drops of green food colouring (if desired).
  7. Spread the mint buttercream evenly over the cooled brownie base using an offset spatula. Place the pan in the refrigerator and chill for a minimum of 60–90 minutes, until the mint layer is completely firm to the touch.
  8. Prepare the Ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour the hot cream over the chocolate. Let stand for 5 minutes, then stir gently until the mixture is completely smooth and glossy. Stir in the final tablespoon of butter for shine.
  9. Let the ganache sit at room temperature for about 10–15 minutes until it has thickened slightly but is still pourable.
  10. Pour the ganache over the chilled mint layer. Tilt the pan gently to coat the entire surface evenly. Refrigerate the brownies for another 1–2 hours until the ganache is fully set and firm.
  11. To cut cleanly, dip a large, sharp knife into very hot water, wipe it completely dry, and slice the chilled brownies into 16 squares. Repeat the heating/wiping process for every slice.