Mint Chocolate Brownies
This chocolate mint brownies recipe will quickly become your new favorite and is perfectly festive for the holidays! The mint flavor pairs so well with the decadent chocolate ganache for an addicting treat.
Ingredients
- brownies baked in 8"x8" square pan use any recipe or a prepared box mix (you will also need the ingredients on the box of brownie mix)
Mint Buttercream
- ¾ cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon mint extract
- 1-2 drops of green food coloring
- 1-2 tablespoons heavy whipping cream
Ganache
- 2 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Preheat oven as indicated on brownie box. Line an 8x8 square baking pan with parchment paper and set aside.
- Prepare and bake brownies in an 8x8 square baking dish according to the package instructions.
- Cool brownies completely.
- Prepare the buttercream layer by beating butter until smooth in a mixing bowl. Add the powdered sugar and beat until combined (mixture will be dry.).
- Add mint extract, green food coloring, and 1 tablespoon of heavy cream. Beat until smooth and combined. Taste the frosting and adjust tint or add additional extract if desired. Add an additional tablespoon of heavy cream and beat until fluffy and smooth.
- Use an offset spatula to spread the mint buttercream in an even layer over the top of the cooled brownies. Place in the refrigerator or freezer to firm the buttercream.
- Heat the heavy cream in a microwave-safe bowl until steaming (do not boil).
- Pour hot cream over the chocolate chips. Let sit for 3-4 minutes with a plate over the bowl to allow the chocolate chips to soften in the hot cream.
- Whisk the chocolate gently until a smooth ganache forms.
- Spread ganache over the chilled, frosted brownies.
- Allow the ganache to set (either on the countertop for 45-60 minutes or in the refrigerator for about 15 minutes).
- Lift brownies from tray by the flaps of parchment paper. Cut into even squares and serve.
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Notes
Storage;
Store at room temperature for up to 4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months. Notes:
We liked the mint flavor better than peppermint, but you can use either one. Feel free to use your favorite brownie recipe. For thinner chocolate mint brownies, bake them in a 9x13 pan. Both the buttercream and ganache recipes will spread over the larger area. They will just be thinner layers. These are ultra rich. Consider cutting them into bite-sized 1-inch squares to feed a crowd. Chilling the frosting helps to maintain its shape and thickness when you add the ganache. I freeze the brownie/buttercream layers for about 20-30 minutes before spreading the ganache over the top.
Store at room temperature for up to 4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months. Notes:
We liked the mint flavor better than peppermint, but you can use either one. Feel free to use your favorite brownie recipe. For thinner chocolate mint brownies, bake them in a 9x13 pan. Both the buttercream and ganache recipes will spread over the larger area. They will just be thinner layers. These are ultra rich. Consider cutting them into bite-sized 1-inch squares to feed a crowd. Chilling the frosting helps to maintain its shape and thickness when you add the ganache. I freeze the brownie/buttercream layers for about 20-30 minutes before spreading the ganache over the top.
Nutrition
Calories: 319kcal | Carbohydrates: 27g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 75mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 510IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
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