Fudgy Brownies with Grown Up Frosting


  • 3/4 cup (1 1/2 sticks) unsalted butter, plus more for coating foil
  • 6 ounces unsweetened chocolate
  • 1 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 3/4 cup coarsely chopped walnuts
  • 2 cups heavy whipping cream
  • 1/2 cup fresh mint sprigs, plus more for garnish
  • 1/2 cup finely chopped bittersweet or semisweet chocolate



Position a rack in the center of the oven and preheat to 350 degrees F.

Line a 9-inch square baking pan with 2-inch-high sides with foil. Butter the foil.  (this is kind of annoying to do, but boy is it worth it when the brownies are done)

Dump the chocolate and the butter into a bowl that you can use as a double boiler.  Melt over simmering water, stirring to combine.   Cool until mixture is nearly room temperature.

Whisk in the sugar, vanilla and salt. Whisk in the eggs 1 at a time. Stir in the flour just until blended.

Stir in the 3 ounces of bittersweet chocolate and the walnuts.

Transfer the batter to the prepared pan.

Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Cool the brownies on a rack.

Combine 1/2 cup of the cream and 1/2 cup of the mint in a small saucepan and bring to a simmer over medium-high heat. *(see below)

Place the finely chopped chocolate in a medium bowl. Set a strainer over the chocolate in the bowl. Pour the minted cream through the strainer and over the chocolate; discard the mint leaves.

Stir until the chocolate melts and the mixture is well blended. Cool to room temperature.

Whip the remaining 1 1/2 cups of cream in a large bowl until soft peaks form.

Gradually fold the chocolate mixture into the whipped cream until well blended but still light and airy.

Using the foil as an aid, lift the brownie from the pan. Remove the foil.

Cut the brownies into squares. Spoon the frosting generously atop the brownies.
*Alternativel you can infuse all the cream with mint, pour it over the chocolate and  beat until combined.   Chill, then beat cream like you would normally whip. . . it turns out fine.