Description
Delight in these rich and fudgy Mint Brownies layered with a creamy mint frosting and topped with a smooth chocolate ganache. Perfectly combining chocolate and refreshing peppermint, these brownies make an ideal dessert for holidays or any special occasion.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Mint Layer
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon peppermint extract
- A few drops of green food coloring (optional)
Chocolate Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking. In a medium saucepan over low heat, melt 1/2 cup unsalted butter. Once melted, remove from heat and stir in 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and glossy. Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder, then fold gently until fully combined without overmixing. Pour the batter into the prepared pan, spreading it evenly.
- Bake the Brownies: Place the pan in the preheated oven and bake for 20–22 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Remove the brownies from the oven and allow them to cool completely in the pan to set the texture before adding layers.
- Make the Mint Layer: In a medium bowl, beat together 1/4 cup softened unsalted butter, 1 cup powdered sugar, 1 tablespoon milk, 1/2 teaspoon peppermint extract, and a few drops of green food coloring if desired. Beat until the mixture becomes smooth and fluffy. Once the brownie base is fully cooled, spread this mint frosting evenly over the top. Place the pan in the refrigerator for 15–20 minutes to firm up the mint layer.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips and 2 tablespoons unsalted butter. Microwave in 30-second intervals, stirring after each, until the mixture is completely melted and smooth. Pour the ganache over the chilled mint layer and spread evenly for a glossy finish.
- Chill and Serve: Return the brownies to the refrigerator and chill for at least 30 minutes to allow the ganache to set properly. Once firm, slice into 16 brownies using a sharp knife. Store leftovers in the fridge for optimal freshness or freeze for longer storage.
Notes
- Use peppermint extract for a classic chocolate mint flavor, not spearmint extract.
- For clean slices, ensure the brownies are fully chilled before cutting.
- Store brownies in the refrigerator for up to 5 days or freeze for extended storage.
