Description
These fudgy mint chocolate brownies combine rich, dense chocolate with a refreshing peppermint frosting, perfect for chocolate lovers seeking a cool twist. The brownies feature a deep chocolate base layered with a creamy, minty buttercream and topped with smooth chocolate ganache, creating a decadent treat ideal for any occasion.
Ingredients
Scale
Brownie Base
- 1 cup salted butter (2 sticks)
- 4 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 4 large eggs (beaten)
Mint Buttercream Frosting
- 3/4 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tablespoon milk
- 1 1/2 teaspoons peppermint extract
- 10 drops green food coloring
- 1/4 teaspoon salt
Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3 cups semisweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). In a medium saucepan, melt 1 cup salted butter and 4 ounces unsweetened baking chocolate over low heat, stirring until smooth. Remove from heat and whisk in 2 cups granulated sugar, 1/4 teaspoon salt, and 2 teaspoons vanilla extract. Beat in the 4 large eggs one at a time, then gently fold in 1 1/2 cups flour until just combined. Pour the batter into a greased 9×13-inch baking pan evenly.
- Bake the Brownies: Bake the brownies in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
- Make the Mint Buttercream Frosting: In a large mixing bowl, beat 3/4 cup softened unsalted butter until creamy. Gradually add 3 cups powdered sugar, 1 tablespoon milk, 1 1/2 teaspoons peppermint extract, 10 drops green food coloring, and 1/4 teaspoon salt. Continue beating until light and fluffy. Spread the frosting evenly over the cooled brownies.
- Prepare the Chocolate Ganache: In a small saucepan, heat 1/2 cup heavy cream until it begins to simmer. Remove from heat and pour over 3 cups semisweet chocolate chips and 2 tablespoons unsalted butter in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Apply the Ganache Topping: Pour the ganache evenly over the mint-frosted brownies and spread with a spatula to cover the surface. Refrigerate the brownies for at least 1 hour to allow the ganache to set before slicing and serving.
Notes
- Use room temperature ingredients for the frosting to ensure a smooth, creamy texture.
- Allow brownies to cool completely before frosting to prevent melting.
- For a stronger mint flavor, adjust peppermint extract to taste.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Bring brownies to room temperature before serving for best flavor and texture.
