For the Mint Chocolate Chip Mousse:
1. In a microwave-safe bowl, heat 1/2 cup of heavy cream until hot but not boiling.
2. Add mint chocolate chips to the hot cream and let it sit for 2-3 minutes. Then stir until smooth and melted. Allow the mixture to cool to room temperature.
3. In a separate bowl, beat the remaining 1 cup of heavy cream until stiff peaks form.
4. Gently fold the melted mint chocolate mixture into the whipped cream until smooth and well combined. Add peppermint extract and green food coloring (if using), and fold until evenly distributed.
5. Spread the mint chocolate chip mousse over the cooled brownie layer in the baking pan, smoothing it out into an even layer.
6. Sprinkle mini chocolate chips over the top of the mousse layer for garnish.
7. Refrigerate the brownies for at least 2-3 hours, or until the mousse is set.
8. Once set, use the parchment paper overhang to lift the brownies out of the pan and transfer them to a cutting board. Slice into squares and serve chilled
ADVERTISEMENT
