Brownies With A Chocolate Glaze And Mint Frosting

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 24
• 1 1/4 cups cake flour (5 ounces)
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 6 ounces unsweetened chocolate, chopped fine
• 12 tablespoons unsalted butter, cut into six 1 inch pieces
• 2 1/4 cups sugar (15 3/4 ounces)
• 4 large eggs
• 1 tablespoon vanilla extract
• 8 tablespoons unsalted butter, softened
• 2 cups confectioners' sugar (8 ounces)
• 1 -2 tablespoon milk
• 1 teaspoon mint extract
• 4 ounces chopped bittersweet chocolate or 4 ounces semisweet chocolate
• 4 tablespoons unsalted butter

Recipe

• 1 put oven rack in middle of oven; set to 325°f.
• 2 construct a foil sling: cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
• 3 fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
• 4 cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet.
• 5 spray foil-lined pan with nonstick cooking spray.
• 6 whisk together flour, salt, and baking powder in medium bowl; set aside.
• 7 melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
• 8 (alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) when chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
• 9 add eggs, one at time, whisking until thoroughly combined after each addition.
• 10 whisk in vanilla.
• 11 add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous.
• 12 transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
• 13 bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
• 14 cool on wire rack to room temperature, about 2 hours.
• 15 for the frosting: in standing mixer fitted with flat beater, beat butter and confectioners’ sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
• 16 add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
• 17 using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
• 18 for the glaze: melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
• 19 pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
• 20 cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.
• 21 (store leftovers in airtight container in refrigerator).