Description
These rich and indulgent Mint Brownies combine fudgy chocolate layers with a refreshing mint buttercream and a silky ganache topping. Perfect for parties, special occasions, or when you’re craving a sweet, refreshing twist on classic brownies.
Ingredients
Scale
- Cooking spray or butter, for greasing the pan
- 1/2 cup (1 stick) unsalted butter
- 8 ounces bittersweet chocolate, finely chopped
- 1/4 cup unsweetened Dutch process cocoa powder
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- For the buttercream:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 2 tablespoons green crème de menthe liquor
- 1 teaspoon peppermint extract
- Pinch kosher salt
- 2 cups powdered sugar
- For the ganache:
- 6 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
- In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and whisk in cocoa powder, sugar, and vanilla until smooth. Let the mixture sit for 5 minutes.
- Whisk in the eggs, one at a time. Gently fold in the flour and salt.
- Spread the batter evenly in the prepared pan and bake for 23–25 minutes, or until set. Let cool completely.
- To make the buttercream: Beat the butter and cream cheese together until smooth using a hand or stand mixer. Add crème de menthe, peppermint extract, and salt.
- Gradually beat in the powdered sugar until smooth and fluffy. Spread evenly over the cooled brownies and refrigerate for at least 30 minutes.
- To make the ganache: Place the chopped chocolate in a bowl. Heat the cream in a small saucepan until bubbling around the edges. Pour over the chocolate and let sit for 10 minutes, then stir until smooth.
- Cool the ganache for 10 minutes, then spread it evenly over the chilled buttercream layer. Refrigerate the brownies for at least another 30 minutes before slicing and serving.
Notes
- For a non-alcoholic version, substitute the crème de menthe with extra peppermint extract and a touch of green food coloring.
- Store brownies in the refrigerator for up to 5 days for best texture.
- Let sit at room temperature for 10 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg