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Mint Brownies Recipe

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Rich, fudgy chocolate brownies layered with smooth mint buttercream frosting and topped with a glossy chocolate ganache. These three-layer mint brownies are the perfect combination of decadent chocolate and refreshing peppermint, ideal for holidays, parties, or any special occasion.

Ingredients

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Brownie Layer:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon espresso powder (optional)

Mint Frosting Layer:

  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2-3 tablespoons heavy cream or milk
  • 1-1½ teaspoons peppermint extract
  • 3-4 drops green food coloring (optional)
  • Pinch of salt

Chocolate Ganache Topping:

  • 1½ cups semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper and exposed pan sides.
  2. Make the brownie batter: In a microwave-safe bowl, melt the butter in 30-second intervals, stirring between each, until completely melted. Let cool for 5 minutes. Whisk in the sugar until well combined. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together cocoa powder, flour, salt, and espresso powder (if using). Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no flour streaks remain—don’t overmix.
  4. Bake the brownies: Pour batter into the prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should look set and slightly crackled. Let cool completely in the pan on a wire rack, about 1 hour.
  5. Prepare mint frosting: In a large bowl, beat softened butter with an electric mixer until creamy and smooth, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add peppermint extract, 2 tablespoons of cream, food coloring (if using), and salt. Beat on high speed for 2-3 minutes until light and fluffy. If frosting is too thick, add remaining cream one teaspoon at a time.
  6. Add mint layer: Once brownies are completely cool, spread the mint frosting evenly over the top using an offset spatula or butter knife. Work quickly before the frosting sets. Place the pan in the refrigerator while you prepare the chocolate topping.
  7. Make chocolate ganache: Place chocolate chips in a heat-proof bowl. In a small saucepan or microwave, heat heavy cream until it just begins to simmer (don’t boil). Pour hot cream over chocolate chips and let sit for 2 minutes without stirring. Add butter, then whisk until completely smooth and glossy. Let cool for 5-10 minutes to thicken slightly.
  8. Add chocolate layer: Remove the pan from the refrigerator. Pour the ganache over the mint layer, starting in the center and spreading outward with a spatula. Gently tap the pan on the counter to remove air bubbles and create an even surface.
  9. Chill and set: Refrigerate the brownies for at least 2 hours, or until the chocolate topping is completely set and firm to the touch.
  10. Cut and serve: Using the parchment paper overhang, lift the entire brownie block out of the pan. Place on a cutting board. Using a sharp knife (wipe clean between cuts for the neatest squares), cut into 24 pieces. Let brownies sit at room temperature for 10-15 minutes before serving for best flavor and texture.

Notes

  • For the cleanest cuts, use a sharp knife warmed under hot water and dried before each cut.
  • Peppermint extract strength varies by brand, so start with 1 teaspoon and add more to taste.
  • If your kitchen is very warm, the chocolate layer may take longer to set. You can place brownies in the freezer for 30 minutes to speed this up.
  • These brownies taste even better the next day after flavors have melded together.
  • For a more intense chocolate flavor, use dark chocolate chips (60-70% cacao) in the ganache.

Nutrition

Find it online: https://focialy.com/mint-brownies-recipe/