Description
These Minty Brownies are a delicious combination of rich, fudgy chocolate and cool, refreshing mint. With a soft brownie base, a creamy peppermint layer, and a smooth chocolate ganache, this dessert is perfect for any occasion. Whether served at a party or enjoyed as a homemade treat, these brownies are guaranteed to impress!
Ingredients
Scale
For the Brownie Base:
- 1 cup (225g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
For the Mint Layer:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 ½ tsp peppermint extract
- A few drops of green food coloring (optional)
For the Chocolate Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
Instructions
1. Prepare the Brownies
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until combined.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before adding the mint layer.
2. Make the Mint Layer
- In a mixing bowl, beat the softened butter until creamy.
- Add the powdered sugar, heavy cream, and peppermint extract. Mix until smooth and fluffy.
- If using, add a few drops of green food coloring and mix until evenly combined.
- Spread the mint layer evenly over the cooled brownies.
- Refrigerate for 20 minutes to let the layer set.
3. Make the Ganache & Finish
- Heat the heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Stir in the butter for a glossy finish.
- Pour the ganache over the chilled mint layer and spread evenly.
- Refrigerate for 30 minutes to allow the ganache to set
Notes
- For a crunchy texture, add chopped walnuts or almonds to the brownie batter.
- Store brownies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
- Freeze individual brownies for up to 3 months, wrapped tightly in plastic wrap
- Prep Time: 20 minutes
- Cook Time: 30 minutes