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Note: 3.5 oz = 100 grams.
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Preheat oven to 350 degrees F (175 C).
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FOR THE BROWNIES:
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Heat a medium-sized pan on the lowest heat (or you can use a double boiler) and add butter first, then dark chocolate chopped on top of the butter. This will help it not burn as it melts together. Keep stirring until melted. Add sugar, espresso and salt, then remove from heat. Add vanilla.
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Whisk eggs together in a separate bowl, then slowly add them to the chocolate mixture. Lastly, add flour, mixing until combined.
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Add batter to a buttered pan. To keep the mixture warm, stick it in the oven while we make the mint filling. (It needs to be soft in order to make the swirls : )
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FOR THE MINT FILLING:
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Melt white chocolate. Beat together with softened butter and heavy whipping cream in a medium bowl.
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Mix powdered sugar and flour together and add to the white chocolate mixture. Keep beating on a high speed until mixture comes together smoothly, about 3 minutes. Mix in extract and food coloring. If mixture seems dry, add another splash of heavy cream (only AFTER extract and coloring are mixed).
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COMBINE:
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Take dark chocolate brownies out of the oven. We will be adding streams of the mint filling, then using a toothpick to mix slightly to make a pattern. If your pan is square then pour into two lines (evenly spaced away from each other) down the length of the pan. If your pan is round, make a circle with the mint batter (evenly spaced from the center and the outside).
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Once the mint is poured in, use the toothpick and swirl it back and forth to create a beautiful pattern.
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Stick it in the oven for 30 -45 minutes (check at 30 minutes if you used a larger pan; thicker brownies will cook longer).
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Enjoy!
