Brownies With a Chocolate Glaze and Mint Frosting
Cook Time: 4 hours
Prep Time: 1 hour
Total Time: 5 hours
Description: These brownies, derived from the cherished pages of Cook’s Illustrated, are often hailed as the best brownies ever created. While they do require a bit of patience due to the necessary cooling periods after baking and the application of the luscious frosting, the end result is an indulgence that is undeniably worth the effort. Even without the glaze and mint frosting, these brownies stand tall on their own, delivering a rich, chocolatey experience that delights the senses.
Recipe Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, For Large Groups
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Cake Flour | 1 1/4 cups |
| Salt | 1/2 teaspoon |
| Baking Powder | 3/4 teaspoon |
| Unsalted Butter | 6 tablespoons |
| Granulated Sugar | 12 ounces |
| Eggs | 2 1/4 large |
| Vanilla Extract | 4 teaspoons |
| Unsalted Butter (for frosting) | 1 cup (2 sticks) |
| Confectioners’ Sugar | 8 ounces |
| Milk | 2 tablespoons |
| Bittersweet Chocolate | 1 – 2 ounces (for glaze) |
| Unsalted Butter (for glaze) | 4 tablespoons |
Nutritional Information Table (Per Serving)
| Nutritional Content | Amount |
|---|---|
| Calories | 289.4 kcal |
| Total Fat | 16.1 g |
| Saturated Fat | 9.9 g |
| Cholesterol | 65.9 mg |
| Sodium | 75.3 mg |
| Total Carbohydrates | 36.6 g |
| Dietary Fiber | 1.3 g |
| Sugars | 28.8 g |
| Protein | 2.7 g |
Instructions Table
| Step | Instruction |
|---|---|
| 1 | Begin by positioning the oven rack in the middle of the oven and preheat it to 325°F (160°C). |
| 2 | Create a foil sling for your baking dish: Cut an 18-inch length of aluminum foil and fold it lengthwise to form a strip that is 8 inches wide. |
| 3 | Place this foil strip into the length of a 9×13-inch baking dish, pressing it into the corners and up the sides, allowing the excess to overhang the edges. |
| 4 | Cut a second 14-inch length of foil, and if you’re using extra-wide foil, fold it lengthwise to make it 12 inches wide; fit this piece perpendicular to the first in the baking pan. |
| 5 | Lightly spray the foil-lined baking pan with nonstick cooking spray to prevent sticking. |
| 6 | In a medium mixing bowl, whisk together the cake flour, salt, and baking powder, then set this mixture aside. |
| 7 | In a large heatproof bowl, melt the bittersweet chocolate and unsalted butter together by placing the bowl over a saucepan filled with almost-simmering water, stirring occasionally until smooth. Alternatively, melt in the microwave in a microwave-safe bowl on high for 45 seconds, then stir and heat in additional 30-second intervals until completely melted, taking care not to burn the chocolate. |
| 8 | Once the chocolate mixture is smooth, remove the bowl from the heat and gradually whisk in the granulated sugar until well combined. |
| 9 | Add the eggs one at a time, whisking thoroughly after each addition until the mixture is fully integrated and glossy. |
| 10 | Stir in the vanilla extract, mixing until just combined. |
| 11 | Carefully fold in about one-third of the flour mixture using a rubber spatula until it is almost fully incorporated, then add half of the remaining flour, mixing gently, followed by the last portion of the flour until the batter is completely smooth and homogeneous. |
| 12 | Transfer the brownie batter into the prepared baking pan, using a spatula to spread it evenly into the corners and smoothing the surface. |
| 13 | Bake in the preheated oven for 30 to 35 minutes, or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs attached. |
| 14 | Once baked, allow the brownies to cool on a wire rack until they reach room temperature, which should take about 2 hours. |
| 15 | While the brownies are cooling, prepare the mint frosting: in a stand mixer fitted with a flat beater, combine the unsalted butter and confectioners’ sugar at low speed until just incorporated. Increase the speed to medium and beat for about 1.5 minutes until the mixture is smooth and fluffy. |
| 16 | Add 1 tablespoon of milk and the mint extract, then continue to beat until fully combined, adding up to 1 more tablespoon of milk if necessary to achieve a soft, spreadable consistency. |
| 17 | Once the brownies are completely cooled, use an offset spatula to spread the mint frosting evenly over the surface of the brownies. Cover with foil and refrigerate until firm, which should take about 1 hour. |
| 18 | For the glaze, melt the bittersweet chocolate and unsalted butter in a medium heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth, then set aside to cool slightly, about 10 minutes. |
| 19 | Carefully pour the chocolate glaze over the frosted brownies, using an offset spatula to spread it into an even layer. |
| 20 | Cover the brownies with foil once more and refrigerate until the glaze is firm, which will take about 1 hour. |
| 21 | Finally, remove the brownies from the pan by lifting the edges of the foil, then cut into 2-inch squares and serve. Store any leftovers in an airtight container in the refrigerator. |
These brownies, adorned with a glossy chocolate glaze and a refreshing mint frosting, are sure to be a hit at any gathering, making them an irresistible treat for dessert lovers and brownie aficionados alike. Enjoy the delightful journey of baking these exquisite brownies, and prepare for the joy they will bring to your table.
