Rich Mint Brownies
Indulge in the ultimate treat with these rich mint brownies—a decadent fusion of fudgy chocolate, creamy peppermint buttercream, and silky ganache. Made with layers of homemade goodness, this dessert features a moist cocoa-packed brownie base, a luscious peppermint layer lightly tinted green, and a glossy chocolate ganache top that melts in your mouth. Perfect for holidays, festive gatherings, or any occasion in need of a sweet indulgence, these brownies combine bold flavors and luxurious textures in every bite. With straightforward steps and just the right balance of sweetness and refreshing mint, these mint chocolate brownies are a crowd-pleasing, make-ahead dessert that looks as amazing as it tastes. Keywords: mint brownies, chocolate ganache, dessert recipe, fudgy brownies, holiday treats.
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Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 2 cups powdered sugar
- 0.5 cup unsalted butter (softened)
- 1 teaspoon peppermint extract
- 2 drops green food coloring
- 0.25 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
- 0.25 cup unsalted butter (for ganache)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan. Line it with parchment paper, leaving an overhang for easy removal later.
Step 2
In a microwave-safe bowl, melt 1 cup of butter and 1 cup of semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until fully melted and smooth. Allow to cool slightly.
Step 3
In a large mixing bowl, whisk together granulated sugar and vanilla extract. Add eggs one at a time, whisking thoroughly after each addition.
Step 4
Slowly pour the cooled chocolate mixture into the egg mixture, whisking continuously until combined.
Step 5
Sift together all-purpose flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients using a spatula until no streaks remain.
Step 6
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow brownies to cool completely in the pan.
Step 7
To prepare the mint buttercream layer, beat together powdered sugar, 0.5 cup of softened butter, peppermint extract, and green food coloring in a medium mixing bowl. Add 1-2 teaspoons of heavy cream at a time until the mixture is smooth and spreadable.
Step 8
Spread the mint buttercream evenly over the cooled brownies and place the pan in the refrigerator to chill for 20-30 minutes.
Step 9
To make the chocolate ganache, heat 0.25 cup of heavy cream in a small saucepan over medium-low heat until it just begins to simmer. Remove from heat and pour the cream over 1 cup of chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Add 0.25 cup of butter and stir until fully incorporated.
Step 10
Pour the ganache over the chilled buttercream layer, spreading it evenly with a spatula. Return the brownies to the refrigerator to set the ganache for about 30 minutes.
Step 11
Once the ganache is set, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | 1690.7 grams (1690.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7180 |
| Total Fat 398.60g | 511% |
| Saturated Fat 239.20g | 1196% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1442mg | 481% |
| Sodium 1528mg | 66% |
| Total Carbohydrate 914.70g | 333% |
| Dietary Fiber 52.00g | 186% |
| Total Sugars 727.50g | |
| Protein 79.00g | 158% |
| Vitamin D 261IU | 1303% |
| Calcium 425mg | 33% |
| Iron 31mg | 172% |
| Potassium 2025mg | 43% |
Source of Calories