Step 1
Preheat oven to 350°F (177°C). Lightly grease and line a 9 x 13-inch pan with parchment paper, ensure that the longer sides have about a 2-inch overhang for easy unmoulding.
Step 2
In a large bowl, whisk together the Redpath® Dark Brown Sugar, Redpath® Special Fine Granulated Sugar, flour, cocoa powder, and until no lumps remain.
Step 3
In a separate large bowl, whisk together the melted butter, lightly beaten eggs, and extracts.
Step 4
Add the dry ingredients to the wet and fold with a large rubber spatula until everything is well combined.
Step 5
Pour and evenly spread the brownie batter into the prepared baking pan smoothing out the top with a small offset spatula. Place into the preheated oven; 25 to 30 minutes, or until set. Err on the side of under-baking to avoid dry brownies.
Step 6
Remove pan from the oven and place onto a wire cooling rack to cool completely.
Step 1
In a large bowl, using a hand mixer, beat the butter until creamy and pale in colour.
Step 2
Add the Redpath® Icing Sugar and beat on low speed until it just comes together, increase speed to medium or medium-high and cream until light and fluffy.
Step 3
Add in the cream (or milk), peppermint extract, and salt and mix until fully incorporated.
Step 4
Transfer the buttercream onto the completely cooled brownies. Use a small offset spatula to evenly spread the mint filling. Place in the fridge to let the mint layer set.
Step 1
In a small pot, heat the heavy cream over medium-high heat until small bubbles form around the edges; do not boil.
Step 2
Place the finely chopped chocolate and butter in a medium, heat-safe bowl. Pour the hot cream over the chopped chocolate and butter. Let sit for about 1 minute. With a heatproof spatula, gently stir the heavy cream into the chocolate until the chocolate is completely melted and smooth. Let cool slightly; 5 minutes.
Step 3
Pour the ganache over the mint filling and spread evenly with a small offset spatula. If using garnishes, sprinkle the top with crushed candy canes (or peppermint candies), or candied mint leaves. Transfer back to the fridge for 5 minutes or until the ganache is set. Once set, carefully lift the brownies out of the pan with the help of the parchment paper overhangs and place onto a cutting board.
Step 4
With a sharp chef’s knife (see Chef’s Tips) cut into 24 squares and serve immediately.
Step 5
Store any leftovers in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Ensure brownies are completely cooled before spreading the mint layer on, as a warm base will melt the mint layer.
*After cooling at room temperature for at least half an hour, place the brownies to quickly cool down in the fridge; for about 1 hour. Otherwise, brownies will cool down completely at room temperature in 2 to 3 hours.
*When cutting the brownies, dip or run the knife under hot water and dry with a kitchen towel or paper towel between slices.
*Redpath® Golden Yellow Sugar or Redpath® Demerara-Style Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that using the Redpath® Golden Yellow Sugar may result in brownies that have less of a caramel undertone than the original. If using the Redpath® Demerara Style Sugar in place of the Redpath® Dark Brown Sugar, note that brownies may have a more pronounced caramel and even earthy flavour than the original recipe.
