click the stars to rate!
Mint Chocolate Brownies
Yield: 16 servings
Mint chocolate brownies are a dream come true for mint chocolate lovers. A fudgy chocolate brownie layered with mint buttercream frosting, smooth chocolate ganache and topped with mint Oreo cookies. These decadent brownies are perfect for St. Patrick's Day or to satisfy your mint chocolate cravings!
Equipment
- Electric hand mixer or stand mixer fitted with a whisk attachment & paddle attachment
- 9x13 baking pan
Ingredients
Fudgy Chocolate Brownie Layer
- 1 cup unsalted butter
- 1 ¼ cups chopped bittersweet or semisweet chocolate or chocolate chips
- ½ cup granulated sugar
- 1 cup brown sugar
- 3 eggs room temperature
- 2 tsp vanilla extract
- 1 tsp salt
- 1 tsp espresso powder
- 1 cup all purpose flour
- ½ cup dark cocoa powder
Mint Buttercream Layer
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1 tsp mint/spearmint extract
- ¼ tsp salt
- 1 drop green gel food coloring
- 2 tbsp heavy cream
Chocolate Ganache
- 1 cup semisweet chocolate chips
- ¼ cup heavy cream
- 2 tbsp salted butter
Topping
- 12-15 mint chocolate cookies (Mint Oreos or Thin Mints) chopped
Instructions
Fudgy Chocolate Brownie Layer
- Preheat oven to 350° F. Prepare a 9x13 baking pan with cooking spray and parchment paper. The parchment paper should go up the sides of the pan so the brownies are easily lifted out of the pan.
- In a microwave-safe bowl, combine unsalted butter and bittersweet/semisweet chocolate chips. Microwave in 30 second intervals, mixing in between, until the chocolate and butter are melted and fully combined.
- In a large mixing bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, salt, and espresso powder. Using an electric hand mixer, mix on low speed until the ingredients combine and then turn the mixer to high speed and whip for 2 to 3 minutes until the mixture is light and fluffy.
- Slowly drizzle in the chocolate mixture, mixing on low speed until the chocolate is fully incorporated with the egg mixture.
- Add in the all-purpose flour and dark cocoa powder. Mix on low speed until the dry ingredients are fully incorporated with the wet ingredients. Do not overmix. Use a spatula to scrape the sides of the bowl to ensure that all the ingredients are well combined.
- Pour the brownie batter into your prepared 9x13 baking pan and spread evenly.
- Bake for approximately 25-30 minutes or until a toothpick inserted in the center of the brownies comes out with wet crumbs and not batter. Cool the brownies in the pan completely before adding on the mint buttercream layer.
Mint Buttercream Layer
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract, mint extract, and salt and mix on low until combined. Add a bit of green gel food coloring if desired.
- Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to high and whip for an additional 3-5 minutes until the buttercream is light and fluffy.
- Spread the mint buttercream onto the cooled brownies using an offset spatula to create an even layer. Chill the frosted brownies for about 30 minutes.
Chocolate Ganache
- Combine chocolate chips, heavy cream, and salted butter in a microwave-safe bowl. Heat in the microwave in 30 second intervals, mixing in between until the chocolate is mostly melted.
- Continue to mix until the chocolate ganache is smooth. Set aside for 10 minutes to cool the ganache. (*See notes for stovetop method).
- Pour the cooled ganache on top of the mint buttercream layer and spread evenly using an offset spatula.
- Sprinkle the top of the chocolate ganache with chopped mint chocolate cookies (Mint Oreos or Thin Mints work great).
- Chill the brownies for an additional 30 minutes. Lift up on the parchment paper to remove the brownies from the pan. Cut into squares.
Notes
Mint chocolate brownies can be stored in an airtight container at room temperature or in the refrigerator for 2-3 days.
If you do not have a microwave, you can make the chocolate ganache by heating the heavy cream on the stovetop and pouring the hot cream over the chocolate chips and salted butter. Mix until melted and smooth.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight