Mint Chocolate Brownies

Instructions:

Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch metal pan with baking spray, then line with parchment paper and spray again.

Place a medium heat-safe bowl over a pot of simmering water, make sure the bowl does not touch the water. Place the chocolate, butter, brown sugar, and granulated sugar in the bowl. Cook, stirring frequently, until the mixture is melted. It will look grainy and that’s okay.

Remove the bowl with the chocolate from the pan. Whisk the eggs into the chocolate mixture then whisk in the vanilla. Add the flour, baking powder, and salt and mix until just incorporated. Pour into the prepared pan and spread into an even layer.

Bake for 25 to 30 minutes, or until a toothpick comes out with just a few moist crumbs. Cool completely.

In the bowl of an electric mixer fitted with the paddle attachment. Add the 2 cups powdered sugar, sweetened condensed milk, mint flavoring, vanilla, and salt to combine. If the mixture seems too thin, add the rest of the powdered sugar. If too thick, add a splash of milk.

Spread the mint mixture evenly over the cooled brownies. Place in the refrigerator for 15 minutes and make the chocolate glaze.

In a microwave safe container, place the chocolate chips, cream, butter, and a pinch of salt. Melt in 15-second increments, stirring in between, until fully melted. Let cool 5 minutes.

Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle chopped Andes Mints or peppermint candies evenly over the glaze. Chill in the refrigerator until the chocolate is fully set.

Use the parchment paper to lift the brownies out of the pan. For clean slices, dip a knife in very hot water then dry with a towel in between each cut. Store in an airtight container at room temperature for up to 1 week.