Triple-Layer Mint Brownies

Line a 24 cm baking pan with parchment paper. Preheat the oven to 180 ℃ (350 ℉).

First, prepare the chocolate layer. Break the chocolate into pieces, slice the butter, and place both in a heatproof bowl. Melt using your preferred method.

Blend both types of sugar and the mint leaves thoroughly in a food processor. Transfer to a bowl, add the eggs, and mix.

Place the egg mixture over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk until the mixture thickens slightly and the sugar dissolves.

Remove from the heat and fold in the melted chocolate and butter.

Combine the flour, cocoa powder, and salt. Add this to the chocolate mixture and stir until a smooth batter forms.

Pour the batter into the pan and smooth the top. Bake for about 20 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.

Let the base cool slightly, then lift it out of the pan using the parchment paper and let it cool completely. Return it back to the pan.

While the brownie base cools, make the mint layer. Blend the milk and mint in a blender. For a brighter green color, add a pinch of matcha powder to the milk.

Whisk together the sugar and cornstarch in a small heavy-bottomed saucepan. Beat in the egg.

Pour in the mint milk, whisk to combine, and bring to a boil while stirring constantly. Cook for 2 to 3 minutes.

Remove from the heat and let cool until lukewarm, stirring occasionally to prevent a skin from forming.

Add the butter pieces and sour cream, stirring until completely smooth.

Spread the mint cream in an even layer over the chocolate base. Chill in the refrigerator for 2 hours.

Break the dark chocolate into pieces. Heat the heavy cream and pour it over the chocolate, stirring until smooth. Let the glaze cool slightly, stirring occasionally.