Ingredients
Scale
- 1 stick butter, chunked
- 5 ounces semisweet (bittersweet) chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 3 tablespoons cocoa powder
- 3 eggs
- 1 1/4 cups sugar
- 1/4 teaspoon mint extract
- 1/2 teaspoon salt
- 1 cup Bob’s Red Mill Organic Flour
For the topping
- 1 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips or melting wafers
- 1/4 teaspoon mint extract
- green food coloring (optional)
Instructions
- Set oven to 350 and line a brownie pan with foil. Spray foil with non-stick spray and set pan aside.
- Melt butter, semisweet and unsweetened chocolate in a microwave on half power, 60-90 seconds, or until smooth when stirred. Whisk the eggs, sugar, salt and mint extract together. Whisk in the melted chocolate. Stir in the flour and pour batter into prepared pan. Bake for 35-40 minutes and let brownies cool about an hour.
For the topping
- Melt semisweet chips and 3/4 heavy cream in the microwave on half power, about 60-90 seconds, until smooth when stirred. Pour onto brownies and smooth to an even layer.
- In a second bowl, melt the white chocolate chips and 1/4 cup heavy cream in microwave on half power until smooth when stirred. Stir in mint extract and a drop of food coloring. Drizzle onto brownies in straight stripes. Pull a toothpick through both layers of chocolate perpendicular to the mint stripes. Chill for 1 hour, cut into small squares and serve.