Mint Brownies

5 from 5 votes

These incredible Mint Brownies are a triple threat with a decadent ganache topping, creamy mint filling and rich brownie base. Perfect for any occasion, these chocolate mint brownies are sure to impress with their perfect balance of rich chocolate and refreshing mint flavors.

Course Dessert

Cuisine American

Keyword chocolate mint brownies, mint brownie recipe, mint brownies

Prep Time 30

Cook Time 30

Total Time 1

Servings brownies

Calories 222kcal

Author Trish - Mom On Timeout

Ingredients

Brownies

½ cup unsalted butter 1 stick, cut into pieces
4 ounces unsweetened chocolate chopped
¼ cup Andes creme de menthe baking chips optional
1¼ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon mint extract
2 large eggs room temperature
½ cup all purpose flour 65 grams
¼ teaspoon salt

Mint Filling:

½ cup unsalted butter 1 stick, softened
2 cups confectioners' sugar
½ teaspoon mint extract
1 tablespoon water
4 drops green gel food coloring

Chocolate Ganche

1 cup heavy whipping cream
1 cup bittersweet chocolate 8 ounces, chips or block, roughly chopped

Topping

½ cup Andes creme de menthe baking chips optional

Instructions

Brownies

Preheat oven to 325°F. 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 (if using) together. Remove from heat. (You can also melt in the microwave. Heat at 50% power in 20 second increments, stirring in between.)
½ cup unsalted butter, 4 ounces unsweetened chocolate, ¼ cup Andes creme de menthe baking chips
Stir in the granulated sugar, vanilla and mint extracts until combined.
1¼ cups granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon mint extract
Add the eggs in one at a time making sure they are well incorporated.
2 large eggs
Finally mix in the flour and salt and beat until smooth and combined.
½ cup all purpose flour, ¼ teaspoon salt
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.

Mint Filling

Beat the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
½ cup unsalted butter, 2 cups confectioners' sugar, ½ teaspoon mint extract, 1 tablespoon water, 4 drops green gel food coloring
Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.

Chocolate Ganache

Place the chocolate in a medium bowl. Bring the whipping cream just to a simmer on the stove top or in the microwave. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
1 cup bittersweet chocolate, 1 cup heavy whipping cream
Pour the hot whipping cream over the chocolate and let sit for 2 minutes. Whisk until nice and smooth.
Let the ganache cool in the bowl for 10 to 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.
½ cup Andes creme de menthe baking chips
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!

Video

Notes

Storage Information

Brownies should be stored in an airtight container in the refrigerator for up to 1 week. Let sit out at room temperature for about 15 minutes before enjoying.

To freeze, I recommend freezing the baked brownies ( wrap in plastic and then foil and place in a freezer safe ziploc bag for up to 3 months). Thaw on the counter or overnight in the refrigerator. Prepare the ganache and mint filling the day you plan on serving. Assemble the brownies and enjoy.

To freeze the entire brownie recipe, wrap tightly and store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and then cut and enjoy.

Nutrition