Classic Mint Brownies from scratch. Fudgy chocolate brownies layered with delicious mint frosting and easy chocolate ganache.
You wouldn’t believe the testing that went into these mint brownies. If you’ve followed my blog for any amount of time, you know I never just post a recipe. I test at least four versions, then adjust from there. I send all those extra brownies (or cookies, or cake) to husband George’s workplace. One batch of brownies was so bad he wasn’t willing to inflict them on work! But the final version is spectacular!
If you’re a fan of mint, you have to check out the entire page dedicated to St. Patrick’s Day & Mint <<<click there. My favorite mint recipe (besides this one) is Grasshopper Mint Chocolate Bark. It’s easy to make and tastes delicious.
The brownie base comes almost unaltered from one blogger.
The mint base was the one that needed some real work. One blogger suggested using peppermint instead of mint! Wouldn’t that be peppermint brownies instead of mint brownies?! I was horrified.
The chocolate ganache was actually the easiest part. And I thought it would be the hardest. Just make sure you stir and stir and stir instead of heating too much. Chocolate is easy to overheat (and scorch). Put your arm muscles into work and just keep whipping until it comes out smooth.
Mint Brownies
Ingredients
Brownies
- 1/2 C. unsalted butter
- 1/2 C. vegetable oil
- 2 C. granulated white sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1/4 tsp. mint extract
- 1 C. all-purpose flour
- 2/3 C. unsweetened cocoa powder
- 1/2 tsp. salt
- 1/2 tsp. baking powder
Mint Layer
- 4 oz. cream cheese softened
- 2 Tbsp. unsalted butter softened
- 2 & 1/2 C. powdered sugar
- 1/2 tsp. mint extract
- 6 drops green food color
Chocolate Ganache
- 1 & 2/3 C. semi-sweet chocolate chips
- 1/3 C. whipping cream
- 1/3 C. unsalted butter
Instructions
Brownies
- Preheat oven to 350°. Butter and lighlty flour a 9"x13" pan. (I prefer glass for the pan). Set pan aside.
- Mise en place.
- Melt the butter in the microwave.
- Pour into large bowl (of stand mixer, if you have one). Whisk in oil, sugar, eggs, vanilla extract, and mint extract.
- Beat in flour, cocoa powder, salt, and baking powder.
- Spread in prepared pan. Bake for 22-25 minutes, until a toothpick comes out clearn with a few crumbs (not wet mix).
- Place on cooling rack and cool completely.
Mint Layer
- Whip together softened butter and softened cream cheese until completely smooth.
- Whip in powdered sugar until smooth.
- Add mint extract and green food coloring. Mix until smooth.
- Spread over cooled brownies. Place in fridge to cool for at least 15 minutes.
Chocolate Ganache
- Place chocolate chips, whipping cream, and butter into a microwave-safe bowl.
- Heat for 1 minute. Remove from microwave and whip.
- If needed, heat for another 30 seconds. Whip, whip, whip until smooth. (Can microwave more if needed, but keep in mind it will get smoother the longer you whip, not the longer you heat).
- Spread over mint filling.
- Place in fridge to cool for at least 15 minutes or until chocolate ganache level set.
There you have it. Absolutely fantastic mint brownies. Comment below letting me know if you try them! Please also take a moment to click on the recipe rating. It gets dragged across to Pinterest and helps others find this fabulous recipe.
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