Mint Brownies
Mint chocolate lovers will love the combination of fudgy chocolate brownies, fluffy mint buttercream, and a sweet chocolate layer on top of these decadent mint brownies.
Servings: 16
Calories: 461kcal
Ingredients
Brownie
- 16 ounce box brownie mix with the fudge packet included plus the ingredients called for on the back of the box for fudgy brownies (Betty Crocker Delights Original Supreme used - 1 large egg, ⅓ cup oil and 3 tablespoons water)
Mint Buttercream
- ¾ cup unsalted butter room temperature
- 2 cups powdered sugar sifted
- 2 tablespoons heavy cream
- 1 teaspoon mint extract
- 3-4 drops green food coloring McCormick brand used
Chocolate Ganache
- 2 cups semi-sweet chocolate chips Ghirardelli brand used
- ⅔ cup heavy cream
- 2 tablespoons light corn syrup
Instructions
Brownie
- Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper being sure to leave enough to overhang the sides of the pan. This will make lifting the chilled brownies out of the pan easier.
- Prepare the boxed brownie mix according to package directions for fudgy brownies. Bake according to the box directions (our brownies baked for 35 minutes). The edges should be set and the top crackly. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- Allow the brownies to cool completely in the pan before adding the mint buttercream layer.
Mint Buttercream
- In a large mixing bowl using a handheld electric mixer on medium-high speed, beat the butter for 1-2 minutes or until light and fluffy.
- Add the powdered sugar and mix on low just until fully incorporated. The mixture will be dry and resemble coarse crumbs.
- To the bowl add the heavy cream, mint extract, and green food coloring. Beat for 1-2 minutes or until fluffy and a uniform light mint green color.
- Top the cooled brownie with the mint buttercream and spread to an even layer.
- Place the pan into the freezer for 20 minutes to allow the buttercream layer to chill until firm to the touch and no longer soft or sticky before adding the chocolate ganache. This will help to ensure that the warm ganache does not melt the buttercream when added.
Chocolate Ganache
- To a microwave-safe bowl, add the semi-sweet chips and heavy cream. Heat for 1 minute. Remove the bowl from the microwave and allow the chips to sit in the hot cream for an additional 1 minute. Stir until smooth. Heat for an additional 30 seconds if needed to fully melt all the chocolate chips.
- Add the corn syrup and gently stir until fully incorporated and the ganache is smooth and glossy.
- Allow the chocolate ganache to cool on the counter for 5-6 minutes or until cool to the touch and thickened slightly before spooning over the chilled mint buttercream layer.
- Remove the brownies from the freezer, gently pour the cooled ganache over the top of the buttercream layer and smooth into an even layer.
- Chill the mint chocolate brownies in the refrigerator for 2 hours or until the ganache has fully set before slicing and serving. Use a sharp knife wiped clean between cuts for the cleanest layers. Slice into 16 small or 9 large pieces.
Notes
- Do not use a boxed brownie mix with chocolate chips in the batter. The chips get very hard when chilled and will make it tougher to slice when ready to serve.
- Betty Crocker Delights Original Supreme (with the syrup pack included) was used for this recipe. It calls for baking at 350°F for 35-38 minutes in an 8x8 pan. If using a different brand than the Betty Crocker, be sure to follow the baking instructions on your box for temperature and time. You may want to note that mixes that are made to be baked in a 9x13 pan, may yield different results.
- The chocolate ganache layer needs at least 1 ½ to 2 hours to fully chill and set in the refrigerator for clean slices. However, you can refrigerate the brownies for up to overnight if desired. You may want to allow them to rest at room temperature for 10-15 minutes to allow the brownie layer to soften slightly for easier slicing.
- Use pure mint extract, not peppermint extract, for these brownies. Peppermint extract will give a flavor profile more like a candy cane if used.
Nutrition
Calories: 461kcal | Carbohydrates: 52g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 143mg | Fiber: 2g | Sugar: 39g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
