It just seems right to include something with mint for the winter holidays.
- 2 oz unsweetened chocolate (I like Ghirardelli 100% Cacao)
- 3/4 cup (1 1/2 sticks) butter
- 1 egg
- 1/2 cup sugar
- 1/4 cup flour
- 1 cup broken (very coarsely chopped) pecans
Center layer (frosting)
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1 tsp mint extract
- 2 to 3 Tbs whipping cream
In a small mixing bowl, beat egg and granulated sugar, then gradually beat in the melted chocolate/butter mixture. Stir in the flour and pecans. Spread the batter evenly in a lightly greased 9-inch square baking pan; bake in a 350 F oven for 20-25 minutes or until brownie feels dry on top. Let cool completely in pan on a rack.
For the 2nd layer: Place 4 Tbs softened butter, powdered sugar, vanilla, and mint in bowl of electric mixer with wire whip attachment. Beat together than drizzle in the cream and continue to beat until a smooth, airy frosting layer is developed.
For the third layer: combine remaining 1 oz chocolate (I use half unsweetened and half semi-sweet instead of all unsweetened) and 4 Tbs butter in the top of double boiler. Stir until melted. Drizzle over the frosting layer, tilting pan until a thin layer of chocolate covers the frosting layer.
Refrigerate for about 15 minutes to harden the chocolate layer. Cut into 2 1/4 inch squares. store in the refrigerator. yield about 16 brownies.
See the complete Christmas Cookies 2010 here.