Ingredients:
Bottom Chocolate Layer:
- 3 eggs
- 1 cup powdered sugar
- ½ cup softened butter
- ½ cup semi-sweet dark chocolate
- ¼ cup flour
- ½ teaspoon peppermint extract/essence
- 1 pinch of salt
Middle Mint Layer:
- 2 cups icing sugar
- ¾ cup softened butter
- 1 teaspoon peppermint extract/essence
- 2 drops green food gel
Chocolate Glaze:
- ½ cup melted semi-sweet dark chocolate
- 3 tablespoons melted butter
Instructions:
Bottom Chocolate Layer:
- Add 1 cup powdered sugar and ½ cup softened butter in a bowl and whisk them with a hand beater until a creamy consistency appears.
- Add 3 eggs one by one with a pause for blending them. Mix ½ teaspoon of peppermint extract or essence to it.
- Melt ½ cup of semi-sweet dark chocolate on a double boiler or in the microwave with 5-second intervals for mixing. If you skip the mixing, the chocolate may burn.
- Pour the melted chocolate into sugar, butter, and egg mixture.
- Strain ¼ cup of flour along with a pinch of salt. Salt enhances the chocolate flavor.
- Gently fold the flour into the chocolate batter. Avoid over mixing.
- Grease a 9×9 pan with oil. Place a butter paper in it and pour the batter into it.
- Preheat oven at 375 F for 15 minutes.
- Place the pan in the oven for 20-25 minutes.
- Let it cool for 10 to 20 minutes.
- Place in the freezer for 30 minutes.
Middle Mint Layer:
- Add 2 cups of icing sugar with ¾ cup of melted butter and 1 teaspoon of peppermint extract/essence. Whisk them with a hand beater.
- The butter-cream will turn pale white.
- Add 2 drops of green food gel and mix thoroughly with a spatula.
- Cover the bottom layer with this mint layer. Make sure that the bottom layer is cold.
Chocolate Glaze:
- Mix ½ cup melted semi-sweet dark chocolate and 3 tablespoons of melted butter. Let it cool for a while and pour on the middle layer.
- Refrigerate the chocolate mint bars for 30 minutes, take them out and cut into small rectangles to serve.