Ingredients:
- 10 1/2 oz fine-quality bittersweet chocolate ( not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
- 1 tsp peppermint extract
Directions:
- Make brownie layer: Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
- Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
- Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
- Make mint ganache: Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
- Make chocolate ganache: Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
- Assemble layers: Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
- Spread chocolate ganache over mint and chill until firm, about 2 hours.
- Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.
- Cooks' · Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks. · We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate for this particular recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1200.78 Kcal (5027 kJ) | ||
| Calories from fat | 791.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.9g | 135% | |
|---|---|---|---|
| Cholesterol | 282.5mg | 94% | |
| Sodium | 453.57mg | 19% | |
| Potassium | 313.73mg | 7% | |
| Total Carbs | 99.69g | 33% | |
| Sugars | 73.03g | 292% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.2mg | 12% | |
| Calcium | 213.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 425.36 Kcal (1781 kJ) | ||
| Calories from fat | 280.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.14g | 135% | |
|---|---|---|---|
| Cholesterol | 100.07mg | 94% | |
| Sodium | 160.67mg | 19% | |
| Potassium | 111.14mg | 7% | |
| Total Carbs | 35.31g | 33% | |
| Sugars | 25.87g | 292% | |
| Dietary Fiber | 1.23g | 14% | |
| Protein | 4.38g | 25% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.8mg | 12% | |
| Calcium | 75.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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