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Mint Chocolate Brownies

Close up of fudgy mint chocolate brownies with creamy mint and glossy ganache topping
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These brownies combine a rich, fudgy chocolate base with a cool, creamy mint layer and a glossy chocolate ganache topping. They are a simple yet impressive dessert perfect for any occasion, offering a delightful balance of deep chocolate and refreshing mint.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1 1/2 teaspoons pure peppermint extract
  • Green food coloring (optional)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang.
  2. Make the brownie base: In a medium saucepan over low heat, melt 1 cup of butter. Remove from heat. Whisk in granulated sugar, cocoa powder, and salt until smooth. Let cool for 5 minutes.
  3. Whisk vanilla extract into the butter mixture. Add eggs one at a time, beating well after each until batter is glossy.
  4. Gently fold in flour until just combined. Stir in 1/2 cup chocolate chips. Pour batter into prepared pan and spread evenly.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in pan on a wire rack.
  6. Make the mint layer: In a medium bowl, beat the softened 1/2 cup butter until creamy. Gradually add powdered sugar, milk, and peppermint extract. Beat on low, then medium-high until light and fluffy. Add food coloring if using.
  7. Spread mint layer evenly over the completely cooled brownies. Refrigerate for at least 30 minutes to firm up.
  8. Make the ganache: Place 1 cup chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate chips. Let sit for 3-4 minutes, then whisk slowly until smooth and glossy. Let cool for 10 minutes to thicken slightly.
  9. Pour ganache over the chilled mint layer. Tilt pan gently to spread into an even coat.
  10. Refrigerate for 1-2 hours, or until ganache is fully set. Use parchment overhang to lift brownies from pan. Slice into squares with a sharp knife, wiping it clean between cuts.

Notes

For clean layers, ensure the brownie base is completely cool before adding the mint layer. Do not overbake the brownies; a few moist crumbs on the toothpick is ideal. The brownies can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/mint-chocolate-brownies-2/