Ingredients
- 10 ounces bittersweet chocolate, chopped
- 1 cup plus 2 Tbsp heavy cream
- 1/4 cup corn syrup
- Salt
- 16 Tbsp unsalted butter, softened
- 1 1/4 tsp mint extract
- 1 1/2 cups confectioners sugar
- 2 recipes basic brownies, uncut
Preparation
Step 1
For the Glaze: Place chocolate in large bowl, bring 1 cup cream, corn syrup, and 1/8 tsp salt to simmer in medium saucepan over medium heat, stirring occasionally. Pour over chocolate and whisk until smooth. Whisk in 4 tablespoons butter and 1/2 tsp mint extract until glossy. Cover and refrigerate until glaze is firm but spreadable, about 1 hour.
For the Filling: Using stand mixer fitted with whisk, mix remaining 12 Tbsp butter, remaining 2 Tbsp cream, remaining 3/4 tsp mint extract, and 1/8 tsp salt on medium low speed until combined, about 1 minute. Slowly add sugar and continue mixing until smooth, about 2 minutes. Increase speed to medium high and whip filling until light and fluffy, about 5 minutes.
To Assemble: Set wire rack inside rimmed baking sheet. Place 1 brownie layer on wire rack. Spread filling in even layer over top. Place remaining brownie layer on top, bottom up. Spread top and sides of cake with about 1 cup of glaze until smooth. Melt remaining glaze in microwave until pourable, stirring frequently, about 1 minute; reserve 2 Tbsp in small zipper lock bag. Pour remaining glaze over cake to cover top and sides completely, spreading gently with spatula as needed. Cut 1/8 inch off corner of bag and decoratively pipe reserved glaze over top. Refrigerate until firm, about 30 minutes before serving.