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America's Test Kitchen Live!
by Cook's Illustrated, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay

These brownies have both a mint frosting and a chocolate glaze.

1. Follow the recipe for CLASSIC BROWNIES, omitting the optional nuts; when the brownies are cool, leave them in the pan.

2. In the bowl of a standing mixer or with a handheld mixer, beat 8 tablespoons (1 stick) softened unsalted butter and 2 cups (8 ounces) confectioners' sugar at low speed until just incorporated, then increase the speed to medium and beat until smooth and fluffy, about 1 1/2 minutes. Add 1 tablespoon milk and 1 teaspoon mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve a soft spreadable consistency. Using an offset spatula, spread the mint frosting evenly onto the cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.

3. Melt 4 ounces chopped bittersweet or semisweet chocolate and 4 tablespoons (1/2 stick) unsalted butter in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.

4. Pour the chocolate glaze on the frosted brownies; using an offset spatula, spread the glaze into an even layer. Cover with foil and refrigerate until firm, about 1 hour. Remove the brownies from the pan by lifting the foil overhang, cut into 2-inch squares, and serve. (Store leftovers in an airtight container in the refrigerator.)

dessert cookie brownies


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