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CHOCOLATE-GLAZED MINT-FROSTED BROWNIES

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MINT FROSTING
8	tablespoons unsalted butter, softened
2	cups (8 ounces) confectioners’ sugar
1–2	tablespoons milk
1	teaspoon mint extract
1	recipe Classic Brownies, cooled and still in pan

CHOCOLATE GLAZE
4	ounces bittersweet or semisweet chocolate, chopped
4	tablespoons unsalted butter

 

1. FOR THE MINT FROSTING: Using stand mixer fitted with paddle, beat butter and sugar at low speed until just incorporated, about 30 seconds, then increase speed to medium and beat until smooth and fluffy, about 1½ minutes. Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 tablespoon additional milk if necessary to achieve soft spreadable consistency. Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with aluminum foil, and refrigerate until firm, about 1 hour.

2. FOR THE CHOCOLATE GLAZE: Microwave chocolate in bowl at 50 percent power for 1 to 2 minutes; stir, add butter, and continue heating until melted, stirring once every additional minute. Set aside to cool slightly, about 10 minutes.

3. Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer. Cover with foil and refrigerate until firm, about 1 hour. Remove brownies from pan using foil, cut into 2-inch squares, and serve. (Brownies can be stored in refrigerator for up to 3 days.)