Deep-dark, mint-scented brownies are spread with a rich mint frosting; then, if the spirit moves you, taken over the top with a drizzle of chocolate ganache. If you're a fan of the mint-chocolate combo, these brownies are definitely playing your song!
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Or, for easiest removal, grease the pan, line with parchment, and grease the parchment.
Stir together the melted butter, sugar, and salt.
Mix in the cocoa powder, beating gently till smooth.
Add the eggs, again beating gently till smooth.
Mix in the flour and baking powder, stirring to combine.
Stir in the peppermint oil. The recommended amount will produce fairly strong mint flavor; adjust to taste.
Spoon the batter into the prepared pan, smoothing it into the corners.
Bake the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely.
To make the glaze, stir together the sugar, melted butter, peppermint oil, and milk. Again, add peppermint oil to taste; the amount indicated produces fairly strong mint flavor.
Spread the glaze atop the brownies. It won't be thick; that's OK.
If you choose to add the chocolate drizzle, combine the chocolate and cream in a microwave-safe bowl, heating till the cream is very hot and starting to form bubbles. Remove from the microwave, and stir until the chocolate is melted and the mixture is smooth.
Dollop the drizzle atop the iced brownies. Allow to set for several hours, if possible, before cutting.
To make chocolate hearts, prepare and bake the brownie batter as described. Once cool, loosen the edges of the brownies, and turn them out of the pan. Spread with the glaze, then cut into hearts of varying sizes with a heart cutter. Pipe on the drizzle, using a pastry bag, or a plastic bag with one corner cut off. Enjoy the scraps as a baker's treat!
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