Description
Layers of fudgy chocolate, creamy mint frosting, and a rich chocolate topping. Perfect for a festive treat!
Ingredients
Units
Scale
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cups (200 g) granulated sugar
- 1/4 tsp peppermint extract
- 2 squares (56 g) unsweetened chocolate, melted
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter, softened
- 1 tbsp cream
- 1 tsp peppermint extract
- 1 cups (120 g) powdered sugar
- Green food coloring
- 2 squares (56 g) unsweetened chocolate, melted
- 2 tbsp unsalted butter, melted
Instructions
- Bottom Chocolate Layer
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, beat the eggs until frothy. Add the melted butter, sugar, and peppermint extract, and mix until smooth.
- Stir in the melted unsweetened chocolate until fully combined. If you prefer a firmer brownie texture, fold in the flour at this stage.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 minutes, checking after 15 minutes if making the flourless version. The layer should be set but not overbaked. Let it cool completely for at least 30 minutes.
- Middle Mint Frosting
- In a small bowl, cream the softened butter, cream, peppermint extract, and powdered sugar until smooth. Add a few drops of green food coloring if desired for a festive look.
- Spread the mint frosting evenly over the cooled chocolate layer. Place the pan in the refrigerator for about 5 minutes to firm up the frosting.
- Top Chocolate Layer
- In a microwave or over a double boiler, melt the chocolate and butter together, stirring until smooth and glossy.
- Once the frosting is firm, spread the chocolate mixture evenly over the top. Refrigerate again for about 5 minutes until the topping is set.
- Remove the bars from the pan and cut into squares or strips. Store in an airtight container in the refrigerator for up to a week.
Notes
- For a richer mint flavor, use peppermint oil instead of extract (start with 1/2 teaspoon and adjust to taste).
- To prevent the bars from becoming too crumbly, ensure the chocolate layers are completely cool before adding the next layer.
- Leftover bars can be frozen for up to a month; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Chilling Time: 15 mins
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 50