These mint chocolate chip cookies are thick and chewy, peppermint flavoured, and full of chocolate chips. These cookie are easy to make, the dough does not have to be chilled, and are perfect for mint lovers! Not only do they look like mint chocolate chip …
These Peppermint Brownies have the perfect chewy brownie texture and full of crushed candy canes and peppermint flavours. They are also topped with white chocolate and crushed candy canes. Decadent, delicious, and easy to make! WHY YOU’LL LOVE THEM Easy to make. The recipe is …
Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache.
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!
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.
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.
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.
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.
These brownies should be stored in an airtight container in the fridge. They keep well for 4 days after baking.
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!
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