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Mint Chocolate Brownies

Fudgy mint chocolate brownies with creamy frosting and glossy ganache topping
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These spectacular brownies feature three perfect layers: a dense fudgy chocolate base, a creamy peppermint frosting, and a glossy chocolate ganache. They are an impressive yet straightforward dessert ideal for holidays, potlucks, or any special occasion.

Ingredients

Scale
  • For the Brownie Layer:
  • 1 cup (2 sticks) unsalted butter
  • 8 ounces high-quality semi-sweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • For the Mint Cream Layer:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream or whole milk
  • 1 1/2 teaspoons pure peppermint extract
  • A few drops of green food coloring (optional)
  • For the Chocolate Ganache Topping:
  • 6 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the Brownie Base: In a heatproof bowl over simmering water, melt 1 cup butter and 8 oz chopped chocolate. Stir until smooth. Remove from heat and let cool slightly.
  3. Whisk the granulated sugar into the chocolate mixture. Add eggs one at a time, whisking after each, then whisk in 1 tsp vanilla.
  4. Sift in the flour, cocoa powder, and 1/2 tsp salt. Fold gently until just combined. Pour batter into the prepared pan.
  5. Bake for 28-32 minutes, until a toothpick inserted has a few moist crumbs. Cool completely in pan on a wire rack.
  6. Make the Mint Cream Layer: Beat 1/2 cup softened butter until creamy. Gradually add powdered sugar, beating on low then medium. Add 2 tbsp cream, peppermint extract, and food coloring (if using). Beat on medium-high until light and fluffy.
  7. Spread mint frosting evenly over the cooled brownie base. Refrigerate pan for at least 30 minutes to firm up.
  8. Make the Ganache: Place chocolate chips in a heatproof bowl. Heat 1/2 cup cream until it simmers. Pour hot cream over chips, let sit 3 minutes, then whisk until smooth and glossy.
  9. Pour slightly cooled ganache over the chilled mint layer, tilting pan to spread evenly. Return to refrigerator and chill for at least 1.5 hours, until ganache is set.
  10. Use parchment overhang to lift brownies from pan. Slice into squares with a sharp knife, wiping it clean between cuts for neat edges.

Notes

For best results, ensure the brownie base is completely cool before adding the mint layer. Use pure peppermint extract, not imitation, for optimal flavor. Do not skip the chilling steps, as they are crucial for clean layers. Brownies can be stored in an airtight container at room temperature for 2 days, in the fridge for 1 week, or frozen for up to 3 months.

Nutrition

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