Triple-layered Mint Brownie Squares

Triple-layered Mint Brownie

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

Place 1 oz of the chocolate and 4 Tbs butter in the top of a double boiler over simmering water. Stir until melted.

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.

Center layer.

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.


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