St Patrick’s is getting closer. As promised, here is the recipe for Chocolate Mint Brownies to help celebrate this green filled holiday. I adapted a recipe that I saw on My Baking Addiction. She adapted the recipe from The Joy of Baking. I kept the same brownie base, upped the mint layer, and topped it off with chocolate ganache. The original recipe used a chocolate glaze.
The brownie layer is nice and dense, rich, chewy, gooey, fudgy goodness. Next, you have a nice good layer of mint frosting, but I may ramp up the mint next time to 1 tsp. Then you end with the ganache that’s rich, smooth, and chocolaty. As I have said before, I love ganache and can eat it by the spoonful. I mean you wouldn’t love chocolate and cream combined. Plus, this recipe only makes a 9 x 9 pan so you won’t be too tempted with leftovers.
If you need any more inspiration for St. Patty’s here are some other great recipes:
Make You Cry Chocolate Mint Ice Cream Pie
Lucky Green Velvet Cupcakes with Cream Cheese Frosting
Chocolate Mint Brownies
Brownie Layer:
- 1/2 cup butter, cut into pieces
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 1/4 cups granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
Mint Layer:
- 3 tablespoons butter, at room temperature
- 1 1/2 cup powdered sugar
- 1 1/2 – 2 tablespoons heavy cream
- 3/4 teaspoon pure peppermint extract
- green food coloring (optional)
Chocolate Ganache:
- 1/2 cup semi sweet chocolate chips
- 1/4 cup cream
- Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
- Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
- Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer:
In the bowl of your electric mixer or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Ganache: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and and cream. Allow to col about 15 minutes. Stir. Spread over the mint filling and refrigerate for about 30 minutes.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Regards for all your efforts that you have put in this. Very interesting info. “Truth sits upon the lips of dying men.” by Matthew Arnold.
I am making these this weekend for my sister’s housewarming party. Your recipe is the ONLY mint brownie recipe I have been able to find from my favorite blogs that has an appropriate amount of a mint layer. Who is crazy enough to only want a thin layer?! My only concern is that my brother-in-law does not like semisweet chocolate. If I made the ganache with milk chocolate chips instead would I need to decrease the amount of sugar in the original brownie?
“Plus, this recipe only makes a 9 x 9 pan so you won’t be too tempted with leftovers.”
Yeah, unless you double it and make it in a 9×13 like I did. These are so delicious and I’m pretty sure I’ll be eating them all day tomorrow.
These look just like a brownie I’ve been trying to recreate for years! Can’t wait to try them. I’m posting a yummy dessert post tomorrow and including these with link love back you.
These look delicious! I’m going to make them but I’m not going to add food coloring to the mint layer.
can’t wait to have a bite. it looks very delicious.
–hanamint patio furniture
It has been a long time since I made brownies. And I am glad that I was here on your site today to find this great recipe! I have been making only combination of walnuts, almonds, vanilla, peanut, flavor on my brownies. So this time, I think I am going to try chocolate and mint for a change. Why in the world I have not given it a thought?! LOL
I am always a sucker for chocolate and mint!
My mouth is watering. Chocolate and mint just sound so good right now!
Those look absolutely delicious and super festive!!
Yum, glad ya liked them…we loved these!
These would last one second in my house. They looks scrumptious. I will need to make these some time.
Crud. I just used up the last of my heavy cream. Looks like I’m going to have to buy more b/c my hubby would love these!
I’ll take two trays of these brownies, please!! Wow. They look so fudgey!!! Awesome! I’m bookmarking this recipe. Thanks!
OH MY! My two favorite things – chocolate and mint. I guarantee I could eat the whole pan of these. Yum!!
Our family bakery made racks of chocolate mint brownies, every day.
We really had a run on in March though. These look delicious.
Have a great day.
Thank you so much we are having a pot luck at the office and I have been looking for some green ideas
I have no doubts these are just delicious!
Laura, those brownies look delicious! Thanks for posting this recipe!
Great idea!! I’m going to make a couple of these next year for our st. patty’s party! (this year I cooked the food – not the sweets!)