These chocolate mint brownies have 3 layers of deliciousness: a fudgy brownie, creamy mint buttercream, and rich chocolate ganache on top. Make them from scratch for the perfect mint chocolate treat!
Servings 24 brownies
- 1 cup unsalted butter
- 8 oz dark chocolate 50-70% cocoa solids, or use semi-sweet
- 2 cups white sugar
- 4 large eggs
- ½ cup cocoa powder
- ½ cup all-purpose flour aka plain flour
- ½ teaspoon salt
- ⅔ cup unsalted butter softened
- 2-4 drops green food coloring
- 1 ½ teaspoons peppermint extract to taste
- 2 ¼ cups powdered sugar
- 1-2 tablespoons heavy cream
- 8 oz dark chocolate or semi-sweet
- ¾ cup heavy cream
Preheat the oven to 350F degrees.
Line a 9x13 inch pan with parchment paper so that there's an overhang around the edges.
Place the butter and chocolate in a large heatproof bowl. Microwave for 60 seconds on medium power (NOT HIGH POWER). Remove from the microwave and stir. Repeat the process until smooth.
In a large bowl whisk the eggs and sugar.
Whisk the chocolate mixture into the egg mixture.
Gently fold in the cocoa powder, flour and salt.
Pour the batter into the prepared pan and bake for 33-36 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
Cool the brownies fully before frosting - typically about 3 hours.
In a large bowl, beat the butter until fluffy.
Add in 1 teaspoon peppermint extract and a few drops of green food coloring.
Beat in 2 cups of powdered sugar, starting with the mixer on low speed.
Mix in the cream, 1 tablespoon at a time.
Taste test the filling, and add in a little more peppermint extract, food coloring, powdered sugar or cream as needed.
Frost the cooled brownies, and spread the top smooth. Place in the fridge.
Chop the chocolate into very small pieces and place in a large, glass heatproof bowl.
Add the cream to a small saucepan and heat to a gentle simmer while stirring.
Pour the hot cream over the chopped chocolate. Let sit for 2 minutes.
Whisk until smooth. (If the chocolate doesn't fully melt, microwave for 30 seconds on medium power and whisk).
Pour the chocolate over the brownies and spread smooth.
Refrigerate until the chocolate is set (about 30-60 minutes). Then slice using a thin, sharp knife. Wipe the knife clean after each cut for cleaner layers. Store brownies in an airtight container in the fridge for up to 5 days.
*If you prefer a thinner mint layer, use ½ cup butter, 1 teaspoon peppermint extract, 2 cups powdered sugar and 1-2 tablespoons cream.
Recipe can be halved and made in an 8x8 or 9x9 inch pan. Baking time will be about the same.
Calories: 390kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 71mg | Potassium: 188mg | Fiber: 3g | Sugar: 32g | Vitamin A: 570IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2.8mg