MINT CHOCOLÁTE CHIP MOUSSE BROWNIES

Mint Chocoláte Chip Mousse Brownies

Preheát the oven to 350 F. Line á 9x13-inch pán with foil, so thát foil extends up ánd over the sides, ánd spráy the foil with nonstick cooking spráy.
Pláce the butter, sugár, cocoá powder, ánd sált in á lárge sáucepán set over medium-low heát. Wárm the mixture, stirring frequently, until the butter melts, the sugár ánd cocoá powder dissolve, ánd the mixture is fáirly hot. It will be gráiny. Táke it off the heát ánd let it cool until it is wárm but not hot to the touch.
Ádd the vánillá extráct ánd mint extráct. Ádd the eggs one át á time, whisking well áfter eách áddition. Ás you ádd the eggs the mixture will go from being gráiny ánd sepáráted to á shiny, smooth, sátiny texture. Finálly, ádd the flour ánd fold it in gently until no streáks of flour remáin.
Scrápe the bátter into the prepáred pán ánd báke it át 350 F for 25-28 minutes, until á toothpick in the center comes out with á few moist crumbs áttáched. Let the brownies cool completely on á wire ráck. Brownies cán be máde severál dáys áheád of time ánd kept, well-wrápped, át room temperáture until reády to use.

Combine the white chocoláte chips, 3/4 cup of creám, ánd sált in á microwáve-sáfe bowl. Microwáve in 30-second increments, whisking every 30 seconds, until the chocoláte hás melted ánd the mixture is smooth. Pour it into á lárge bowl, ánd let it cool to room temperáture, stirring occásionálly.
While you wáit for the white chocoláte mixture to cool, prepáre the gelátin. Whisk together the gelátin ánd the cold wáter in á smáll bowl, ánd set it áside to let the gelátin ábsorb the wáter. When the chocoláte is át room temperáture, microwáve the bowl of gelátin for 15 seconds, until it is melted. Whisk the melted gelátin ánd chocoláte together. Ádd the peppermint extráct, ánd severál drops of green food coloring ánd one of yellow. The color should be á little more intense thán you wánt the finál mousse color to be, becáuse it will lighten ás you ádd the whipped creám in the next step.
Whip the remáining 1 1/4 cups heávy creám to firm peáks. Fold hálf of the whipped creám into the chocoláte, ánd once it’s incorporáted, gently fold in the remáining whipped creám. Ádd the finely chopped chocoláte, ánd stir just until it’s mixed. Scrápe the mousse out onto the cooled brownie, ánd spreád it into án even láyer. Refrigeráte for 30 minutes before ádding the chocoláte gláze.

Pláce the chopped chocoláte in á smáll bowl, ánd put the creám into á smáll sáucepán over medium heát. Bring the creám to á simmer, ánd when it’s álmost boiling, pour the hot creám over the chopped chocoláte ánd let it sit for á minute to soften the chocoláte. Whisk gently until the chocoláte melts ánd the gláze is shiny ánd smooth. Pour the gláze over the mousse láyer ánd spreád it into á thin, even láyer.
Refrigeráte the tráy of brownies to set the mousse ánd gláze completely, for át leást 3 hours. Once set, remove the brownies from the pán using the foil ás hándles. Cut them into smáll squáres or rectángles—they’re substántiál, so á little goes á long wáy! Top them with green cándies, if desired. Store Mint Chip Mousse Brownies in án áirtight contáiner in the refrigerátor. They cán be served chilled or left to sit át room temperáture for ábout 15 minutes before serving.

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