Brownies With a Chocolate Glaze and Mint Frosting

READY IN: 5hrs
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put oven rack in middle of oven; set to 325°F.
  • Construct a foil sling: Cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
  • Fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
  • 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.
  • Spray foil-lined pan with nonstick cooking spray.
  • Whisk together flour, salt, and baking powder in medium bowl; set aside.
  • Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
  • (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.
  • Add eggs, one at time, whisking until thoroughly combined after each addition.
  • Whisk in vanilla.
  • 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.
  • Transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
  • Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
  • Cool on wire rack to room temperature, about 2 hours.
  • 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.
  • 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.
  • Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
  • 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.
  • Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
  • 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.
  • (Store leftovers in airtight container in refrigerator).
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