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I don’t know about you, but mint and chocolate is one of my absolute favorite flavor combinations. Add in a base layer of soft, chewy brownie and you have the perfect chocolate mint brownies. A couple of drops of green food coloring make them great for St. Patrick’s Day too!
Chocolate mint brownies
Brownies:
8 ounces semisweet chocolate chips
1 cup unsalted butter, cut into pieces
2 cups granulated sugar
4 eggs, room temperature
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Mint buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 Tablespoons heavy cream or milk
1 teaspoon pure peppermint extract (or to taste)
2-3 drops of green food coloring
Chocolate ganache:
8 ounces milk chocolate chips
1/2 cup unsalted butter, cut into pieces
1. Preheat the oven to 350 degrees. Place the unsalted butter and semisweet chocolate chips in a microwave safe bowl. Microwave in 20-second increments, stirring in between, until the chocolate has fully melted. Set aside.
2. In a separate bowl, whisk together the sugar and eggs until combined. Slowly whisk in the melted chocolate, followed by the vanilla extract.
3. Gently fold in the flour, salt and cocoa powder, just until combined. Do not overmix.
4. Pour brownie batter into a greased 9×13 glass baking dish. Bake for 35 minutes or until a knife inserted into the center comes out clean. Once the brownies are baked, set aside for several hours or overnight to cool.
5. To make the mint buttercream filling, cream the softened butter using an electric mixer on high for 2-3 minutes. Add the powdered sugar in 1/2 cup increments, mixing in between. Then add in the heavy cream. Beat on high until the buttercream is light and airy. Add in the peppermint extract and food coloring. Beat on high for 1 minute.
6. Spread the mint buttercream on top of the cooled brownie. Refrigerate or freeze for 30 minutes (or longer) to set.
7. To make the ganache, add the milk chocolate chips and butter to a microwave safe bowl. Microwave in 20-second increments, stirring in between, until the chocolate has fully melted.
8. Pour the ganache on top of the mint butter cream and spread with a knife so the top of the dessert is covered. Refrigerate or freeze for 30 minutes (or more) until set.
9. Slice and serve the mint brownies. Refrigerate any leftovers.
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