These have been described as " a really good After Eight bar". It sounds nice so I'll take it.
I've done 2 brownie recipes on my blog before : basic fudge brownies and peanut butter brownies. But forget about those. Honestly. They are nothing compared to what I'm about to share. I'm talking about the brownie base, of course. You can still make the peanut butter brownie from this base and end up with something fantastic. This brownie recipe is truly amazing...no, magical -- as more than one person put it that way last night.
Once again, this recipe is adapted from Crumbboss' fudge brownies. I changed it by adding 1/4 cup of cocoa and an additional 1/4 cup of flour. Without the extra flour, the brownie is too mushy. As for the cocoa powder, I just don't think a brownie recipe is complete without it. I've said in my first brownie post that I've finally perfected my brownie recipe. Well, I lied because it was never perfect until now.
2 Cups semi-sweet chocolate
1 cup unsalted butter
3 cups sugar
1 1/4 cup flour
2 tsp espresso powder
1/4 cup cocoa
1/5 tsp baking powder
3/4 tsp salt
1. Met the chocolate and butter in the microwave
2. In the mean time, whisk together the eggs and sugar
3. Combine the chocolate and butter with the sugar and eggs. Add espresso powder, cocoa powder, flour, baking powder, and salt.
4. Whisk until just combined.
5. Pour into a baking dish lined buttered, lined with parchment paper, and floured.
6. Bake in a 350 degrees F oven for 35-40 minutes.
4 tbsp butter
2 cups icing sugar
2 tbsp milk
1/2 tsp peppermint extract
4-5 drops green food coloring
Be very careful with the peppermint extract. Too much and it will taste like toothpaste. Whisk together the softened butter and icing sugar. Add milk, extract and food coloring.
Once the brownie has completely cooled, spread on the mint filling.
6 tbsp butter
1 cup chocolate
Melt the 2 ingredients and pour over the mint layer. Swirl the pan to spread the ganache. Let harden in the fridge.