• 4 ounces Unsweetened Chocolate Liquor
• 1 cup unsalted butter
• 4 large eggs
• 2 cups Vanilla Sugar
• ½ teaspoon Sale di Cervia Sea Salt
• 1 teaspoon Pure Vanilla Extract
• 1 cup flour
• ½ cup unsalted butter, softened
• 2 cups sifted Caster Superfine Sugar
• 1 teaspoon Crème de Menthe Flavor
• 6 ounces Semi Sweet Dark Chocolate Chips
• 6 tablespoons unsalted butter
Preheat oven to 350 degrees.
Mist 9x13 baking pan with cooking spray.
Prepare brownies: In double boiler, melt Unsweetened Chocolate Liquor and 1 cup butter over simmering water; cool slightly.
In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups gVanilla Sugar and continue whisking until mixture is light and fluffy.
Add cooled chocolate mixture, Sale di Cervia Sea Salt, Pure Vanilla Extract and flour.
Keep whisking until thoroughly blended.
Pour batter into prepared pan and bake 25 minutes.
Remove from oven and leave brownies to cool in pan.
Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
Stir in the Crème de Menthe Flavor and blend well.
Spread over cooled brownies.
Refrigerate in original baking pan until filling is firm.
Make icing: Melt the Semi Sweet Dark Chocolate Chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
Refrigerate until chocolate hardens.
To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.
Recipe adapted from Paula Deen www.food.com
Photo courtesy of www.food.com