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Fudgy Chocolate-Mint Brownies a la Mode

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Active Time:  15 Minutes
Total Time:  3 Hours 55 Minutes
  Makes 16
For the Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
1 cup semisweet chocolate chips (one 6-oz bag)
1 3/4 cups sugar
1/2  teaspoon peppermint extract
4 large eggs
3/4 cup all-purpose flour
For the Glaze and Sauce:
1 cup whipping cream
2 cups semisweet chocolate chips (one 12-ounce bag)
1/4  teaspoon peppermint extract

Mint chip ice cream
Preheat oven to 350 degrees F.

Butter and flour 9-inch square metal baking pan. Stir 3/4 cup butter, unsweetened chocolate and chocolate chips in heavy large deep saucepan over low heat until melted. Remove from heat. Add sugar and peppermint extract to warm chocolate mixture in saucepan; whisk to blend. Whisk in eggs 1 at a time. Add flour; whisk to blend.

Pour batter into prepared baking pan. Bake until tester inserted into center comes out with some very thick moist batter still attached, about 30 minutes. Cool brownies in pan on a rack 10 minutes. Using back of fork, press down on edges of brownie to make flat and even.

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until melted. Mix in extract. Pour 1 cup glaze over warm brownies in pan (set aside remaining glaze in pan to use as sauce). Refrigerate until brownies are firm, about 3 hours.

Cut brownies into 16 squares. Place 1 brownie on each of 6 plates. Rewarm remaining glaze/sauce in pan over medium heat until warm, stirring constantly. Place scoop of ice cream on each plate. Spoon sauce over ice cream and serve.

DO-AHEAD TIP: Brownies and sauce can be made 4 days ahead; cover separately; chill.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Brownie Bonanza
Nutrition Facts per Serving
Yield:   Makes 16
Calories: 413
Fat. Total: 26g
Fiber: 3g
Carbohydrates, Total: 49g
Sodium: 24mg
% Cal. from Fat: 57%
Cholesterol: 85mg
Protein: 4g
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