Green Mint Brownies Delight (Printable)
Fudgy chocolate squares infused with peppermint topped with vibrant green mint frosting and smooth ganache.
# What You Need:
→ Brownie Base
01 - 1 cup unsalted butter
02 - 1 1/4 cups granulated sugar
03 - 3/4 cup light brown sugar
04 - 4 large eggs
05 - 2 teaspoons vanilla extract
06 - 1 cup all-purpose flour
07 - 3/4 cup unsweetened cocoa powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon baking powder
→ Mint Layer
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2 tablespoons milk
13 - 1 1/2 teaspoons peppermint extract
14 - Green food coloring, few drops (optional)
→ Chocolate Ganache
15 - 3/4 cup semi-sweet chocolate chips
16 - 1/4 cup heavy cream
17 - 2 tablespoons unsalted butter
# Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a microwave-safe bowl, melt the butter. Whisk in both granulated and brown sugars until thoroughly combined.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
04 - Sift together flour, cocoa powder, salt, and baking powder. Fold into the wet mixture until just combined.
05 - Spread batter evenly in prepared pan. Bake 28–32 minutes, until a toothpick inserted in center returns with a few moist crumbs. Cool completely in pan.
06 - Beat softened butter until smooth. Gradually add powdered sugar and milk, beating until light and fluffy. Mix in peppermint extract and green food coloring to desired shade.
07 - Spread mint frosting evenly over cooled brownies. Refrigerate 20 minutes to set.
08 - Combine chocolate chips, heavy cream, and butter in microwave-safe bowl. Microwave in 20-second bursts, stirring between, until smooth and glossy.
09 - Pour ganache over mint layer, spreading evenly. Chill at least 30 minutes until set.
10 - Lift brownies from pan using parchment overhang. Cut into squares and serve.
# Expert Advice:
01 -
- The mint layer tastes like the filling of your favorite chocolate mint candy but with actual butter and soul.
- Three distinct textures means every bite has something happening: dense brownie, fluffy frosting, snappy ganache shell.
02 -
- Cold eggs straight from the refrigerator shock the melted butter into seizing and curdling the batter.
- Adding peppermint extract to the brownie base instead of the frosting creates a muddled mint flavor that fights rather than complements the chocolate.
03 -
- For extra mint intensity, steep crushed peppermint leaves in the melted butter for the brownie base, then strain before adding sugars.
- If your ganache seizes into a grainy mass, whisk in a tablespoon of warm cream aggressively; it often resurrects beautifully.