Equipment Needed
- 9×13 inch baking pan
- Parchment paper or aluminum foil
- Large mixing bowl
- Whisk and rubber spatula
- Electric hand mixer or stand mixer (for frosting)
- Small saucepan or microwave-safe bowl
- Cooling rack
Step-by-Step Instructions
My process always starts with the brownie base. I preheat my oven to 350°F (175°C) and line my 9×13 inch pan with parchment paper, leaving an overhang on the sides for easy removal. This is my best trick for perfect, crumb-free slicing later. In my large mixing bowl, I whisk together the melted butter and sugar until they’re well combined. Then, I whisk in the eggs, one at a time, followed by the vanilla extract. The mixture will become thick and glossy.
Next, I sift in the cocoa powder, flour, and salt right over the wet ingredients. Sifting the cocoa is especially important—it gets rid of any lumps and ensures a perfectly smooth batter. I use my spatula to gently fold the dry ingredients into the wet until just combined. I’m careful not to overmix, as that can lead to cakey brownies. I want them fudgy! I pour the thick, dark batter into my prepared pan and spread it evenly into the corners.
I bake the brownies for 25-30 minutes. I start checking at 25 minutes with a toothpick; it should come out with a few moist crumbs, but not wet batter. The key is to not overbake them, as they will continue to set as they cool. I let the brownies cool completely in the pan on a wire rack. This patience is vital—if you frost them while they’re warm, the mint layer will melt into a gooey mess.(See the next page below to continue…)