Mint Chocolate Brownies

Preheat the oven to 350℉ (177℃). Prepare a 9x9 baking pan with nonstick cooking spray and parchment paper sheets.
In a microwave-safe bowl, combine the unsalted butter and brown sugar. Heat in the microwave for 90 seconds until the butter is fully melted. Whisk the butter and brown sugar together until well combined and smooth. Set aside
In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the granulated sugar and eggs for several minutes until the mixture because light, pale, and doubles in size.
Slowly add the hot butter/brown sugar mixture into the egg mixture while mixing on low speed to temper the eggs. Then, add in the vegetable oil, vanilla extract, and mix extract and mix until combined.
Add in the all-purpose flour, dark cocoa powder, salt, and baking powder, and mix on low speed until the brownie batter is well combined and smooth. Scrape the sides and bottom of the bowl as needed.
Pour the brownie batter into the prepared baking pan and spread evenly with an offset spatula. Bake the brownies for 25 to 28 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool the brownies in the pan completely while making the remaining components.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
Add the powdered sugar and mix on the lowest speed setting until fully combined. Add the vanilla extract, mint extract, and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. If desired, add a drop of green and teal gel food coloring to achieve a mint green color. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.

In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Heat the mixture in the microwave for 45 to 60 seconds. Let the mixture sit for 2 minutes. Stir the chocolate and cream mixture until the chocolate is melted and the ganache is shiny and smooth.

Use an offset spatula to spread the mint buttercream frosting into an even layer on the cooled mint chocolate brownies. Pour the chocolate ganache over the buttercream layer and spread evenly with an offset spatula. Press broken mint Oreo cookies into the chocolate ganache.
Chill the brownies in the refrigerator for 1 hour before removing the brownies from the pan and cutting the brownies into 16 squares.

Store the brownies in an airtight container at room temperature or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

**Recipe updated February 2025**