Mint Chocolate Brownies (Print Version)

# Ingredients:

01 - 10 oz unsalted butter (cubed, for brownies).
02 - 2 1/2 cups granulated sugar (for brownies).
03 - 1 3/4 cups unsweetened cocoa powder (for brownies).
04 - 1 tsp salt (for brownies).
05 - 1 tsp vanilla extract (for brownies).
06 - 1/2 tsp mint extract (for brownies).
07 - 4 large eggs (for brownies).
08 - 1 cup all-purpose flour (for brownies).
09 - 1/2 cup white chocolate chips (for mousse).
10 - 2 cups heavy cream (divided, for mousse).
11 - Pinch of salt (for mousse).
12 - Peppermint extract (for mousse).
13 - Green and yellow food coloring (for mousse).
14 - 1/2 cup finely chopped semi-sweet chocolate (for mousse).
15 - Chopped semi-sweet chocolate (for glaze).
16 - Heavy cream (for glaze).

# Instructions:

01 - Preheat oven to 350°F (177°C) and line and grease a 9×13-inch pan.
02 - Melt the butter, sugar, cocoa, and salt in a saucepan over low heat, stirring until smooth. Let cool slightly, then mix in vanilla and mint extracts.
03 - Beat in the eggs one at a time, fully incorporating each before adding the next. Fold in the flour until just combined.
04 - Pour the brownie batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely.
05 - For the mousse, melt white chocolate with 3/4 cup heavy cream over low heat, stirring until smooth. Let cool.
06 - Whip the remaining heavy cream to soft peaks, then stir in a pinch of salt, peppermint extract to taste, and a few drops of green and yellow food coloring into the cooled white chocolate mixture.
07 - Gently fold the whipped cream and finely chopped chocolate into the white chocolate mixture. Spread the mousse evenly over the cooled brownie base.
08 - For the glaze, heat heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and glossy. Pour over the mousse layer, spreading evenly.
09 - Refrigerate the brownies for at least 3 hours or until the mousse is set. Cut into squares and garnish with green candies if desired.

# Notes:

01 - Ensure the mousse is completely set before cutting to maintain neat layers.
02 - You can garnish with crushed peppermint candies or mint leaves for an extra festive touch.

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