Mint Chocolate Chip Mousse Brownies

FOR THE BROWNIE LAYER:

1 & 1/4 cups unsalted butter, cubed

2 & 1/2 cups granulated sugar

1 & 3/4 cups unsweetened cocoa powder

1 tsp salt

1 tsp vanilla extract

1/2 tsp mint extract

4 large eggs

1 cup all-purpose flour

FOR THE MINT CHOCOLATE CHIP MOUSSE LAYER:

12 oz white chocolate chips, or chopped white chocolate

2 cups heavy cream, (divided use)

1/4 tsp salt

2 1/2 tsp unflavored powdered gelatin, (1 packet)

2 tbsp cold water

3/4 tsp mint extract

Green and yellow gel food coloring

1/2 cup semi-sweet chocolate, finely chopped

FOR THE CHOCOLATE GLAZE:

4 oz or 1/2 cup semi-sweet chocolate, finely chopped

1/2 cup heavy cream

TO MAKE THE BROWNIE LAYER:

1. TO MAKE THE BROWNIE LAYER:
3. Line a 9×13-inch pan with foil and spray the foil with nonstick cooking spray.
4. Place the butter, sugar, cocoa powder, and salt in a large saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts, the sugar and cocoa powder dissolve, and the mixture is fairly hot. Take it off the heat and let it cool until it is warm but not hot to the touch.
5. Add the vanilla extract and mint extract. 
6. Add the eggs one at a time, whisking well after each addition. The mixture should have a smooth, satiny texture. 
7. Add the flour and fold it in gently until no streaks of flour remain.
8. Scrape the batter into the prepared pan and bake it at 350 F for 25-28 minutes, until a toothpick in the center comes out with a few moist crumbs attached. Let the brownies cool completely on a wire rack. 
9. Brownies can be made several days ahead of time and kept, well-wrapped, at room temperature until ready to use.

TO MAKE THE MINT CHOCOLATE CHIP MOUSSE LAYER:

1. Combine the white chocolate chips, 3/4 cup of cream, and salt in a microwave-safe bowl. 
2. Microwave in 30-second increments, whisking every 30 seconds, until chocolate is melted and smooth. 
3. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the white chocolate mixture to cool, prepare the gelatin! 

1. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. 
2. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted, then whisk gelatin and chocolate together.
3. Add the peppermint extract, and several drops of green and yellow food dye, until desired color. (The color should be a little more intense than you want the final mousse color to be- it will lighten as you add the whipped cream)
4. Whip the remaining 1 1/4 cups heavy cream to firm peaks. 
5. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining half. 
6. Add the finely chopped chocolate, and stir until mixed. Scrape the mousse out onto the cooled brownie, and spread it into an even layer. 
7. Refrigerate for 30 minutes before adding the chocolate glaze.

TO MAKE THE CHOCOLATE GLAZE:

1. Place the chopped chocolate in a small bowl, and put the cream into a small saucepan over medium heat. 
2. Bring the cream to a simmer, and when it’s almost boiling, pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate, whisking occasionally. 
3. Pour the glaze over the mousse layer and spread it into a thin, even layer.
4. Refrigerate the tray of brownies for at least 3 hours. Once set, remove the brownies from the pan using the foil as handles. 
5. Cut them into small squares or rectangles– Remember, a little goes a long way!
6. Top them with green candies, if desired. 
7. Store the brownies in an airtight container in the refrigerator. They can be served chilled or left to sit at room temperature for about 15 minutes before serving.