Jessie Bakes Treats

Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache.

WHY YOU’LL LOVE THEM

Perfect amount of mint flavouring. The peppermint flavouring in these brownies is just right and not overpowering.

So many delicious layers. Decadent thick chewy brownies, with a layer of fluffy buttercream, and topped with creamy chocolate ganache! So many amazing layers all packed into one dessert.

Great of holiday baking. These brownies are perfect addition to Christmas baking or St Patrick’s Day themed baking. That’s not to say they shouldn’t be enjoyed all year all!

HOW TO MAKE THESE BROWNIES

Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.

Brownie Batter

Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.

In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.

Add in the eggs, peppermint extract, and vanilla and vigorously mix for a three minutes. Pour in the melted chocolate and whisk until mixture is well combined.

Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Using a rubber spatula fold in the chocolate chips.

Pour batter into the lined pan and spread evenly.

Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.

Mint Buttercream

With an electric mixer or stand mixer cream butter for 4 minutes. Add in the powdered sugar 1 cup at a time, mixing in between each added cup.

Add in heavy cream, peppermint extract, and green food colouring. Mix for 4-5 minutes on high speed until light and fluffy.

Add the buttercream on to the cooled brownies and spread it evenly. Pop in the fridge for 20 minutes to set.

Chocolate Ganache

In a bowl add the chocolate chips, set aside.

In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).

Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.

Pour the ganache over top of the buttercream and spread smooth.

Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.

Storing the Brownies

These brownies should be stored in an airtight container in the fridge. They keep well for 4 days after baking.

Serving the Brownies

These brownies are best served at room temperature. It’s best to slice them after the chocolate ganache has set in the fridge. After slicing bring them to room temperature before serving.

If you make these mint chocolate brownies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Mint Chocolate Brownies

Jessie M

Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache. Perfect for mint chocolate lovers!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 28 mins

Chill Time 2 hrs

Course dessert

Cuisine American

Servings 16 brownies

Ingredients

  

Brownie Batter

• 4 oz semi sweet bakers chocolate melted
• 1/2 C salted butter melted
• 1 C white sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 3/4 C all purpose flour
• 1/4 C unsweetened cocoa powder
• 1/4 tsp salt
• 1 C semi sweet chocolate chips

Mint Buttercream

• 1/2 C salted butter at room temperature
• 2 C powdered sugar
• 1 tbsp heavy cream
• 2 tsp peppermint extract
• 1 & 1/2 tsp green food colouring optional

Chocolate Ganache

• 1 C semi sweet chocolate chips
• 6 tbsp heavy cream

Instructions

 

• Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.

Brownie Batter

• Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.
• In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
  1/2 C salted butter, 1 C white sugar
• Add in the eggs, peppermint extract, and vanilla and vigorously mix for a three minutes.
  2 large eggs, 1 tsp vanilla extract, 1 tsp peppermint extract
• Pour in the melted chocolate and whisk until mixture is well combined.
  4 oz semi sweet bakers chocolate
• Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
  3/4 C all purpose flour, 1/4 tsp salt, 1/4 C unsweetened cocoa powder
• Using a rubber spatula fold in the chocolate chips.
  1 C semi sweet chocolate chips
• Pour batter into the lined pan and spread evenly.
• Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.

Mint Buttercream

• With an electric mixer or stand mixer cream butter for 4 minutes.
  1/2 C salted butter
• Add in the powdered sugar 1 cup at a time, mixing in between each added cup.
  2 C powdered sugar
• Add in heavy cream, peppermint extract, and green food colouring. Mix for 4-5 minutes on high speed until light and fluffy.
  1 tbsp heavy cream, 2 tsp peppermint extract, 1 & 1/2 tsp green food colouring
• Add the buttercream on to the cooled brownies and spread it evenly. Pop in the fridge for 20 minutes to set.

Chocolate Ganache

• In a bowl add the chocolate chips, set aside.
  1 C semi sweet chocolate chips
• In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).
  6 tbsp heavy cream
• Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
• Pour the ganache over top of the buttercream and spread smooth.
• Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.

Keyword brownies, chocolate, chocolate ganache, chocolate mint brownies, mint, mint buttercream, mint chocolate brownies