Chocolate Mint Brownies
These Chocolate Mint Brownies are ridiculously delicious starting with a layer of moist, rich brownie, followed by a mint filling, and topped with a decadent chocolate ganache.
Servings: 64 brownies
- ½ cup unsalted butter 1 stick, cut into pieces
- 4 ounces unsweetened chocolate chopped
- ¼ c Andes creme de menth baking chips, optional
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- ½ tsp mint extract
- 2 large eggs room temperature
- ½ cup 65 grams all purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, softened
- 2 c confectioners' sugar
- 1 tbsp water
- ½ tsp mint extract
- 4 drops green food coloring
- 1 cup heavy whipping cream
- 1 cup 8 ounces bittersweet chocolate, chopped
Preheat oven to 325 degrees. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.
Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs. Place on a wire rack to cool completely.
Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
Pour the whipping cream over the chocolate and whisk until nice and smooth.
Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.
Place the finished brownies in the refrigerator for at least another 30 minutes (I know - torture!) before slicing and serving. You will want to cut these into small pieces - smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.