Green Mint Brownies with Ganache (Printable)
Fudgy brownies with mint cream layer and chocolate ganache. A decadent three-layer dessert that's perfect for any occasion.
# What's Needed:
→ Brownie Layer
01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Mint Cream Layer
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 2 tablespoons heavy cream
12 - 3/4 teaspoon peppermint extract
13 - 2 to 4 drops green food coloring
→ Chocolate Ganache
14 - 1/2 cup semisweet chocolate chips
15 - 1/4 cup heavy cream
16 - 1 tablespoon unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium saucepan, melt butter over low heat. Remove from heat and whisk in sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder until just combined.
03 - Spread batter evenly in prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted in center comes out with few moist crumbs. Cool completely in pan.
04 - In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add cream, peppermint extract, and green food coloring. Beat until light and fluffy. Spread evenly over cooled brownies.
05 - Refrigerate brownies for at least 30 minutes.
06 - Place chocolate and butter in a heatproof bowl. Heat cream in a small saucepan until just simmering. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth and cool slightly.
07 - Pour and spread ganache evenly over mint layer. Refrigerate for at least 30 minutes until ganache is set. Lift from pan, cut into 16 squares, and serve.
# Tips for Success:
01 -
- The mint layer chills your palate just enough before the ganache melts on your tongue, creating this magical moment that even chocolate purists cant resist.
- These brownies actually taste better the next day when all the flavors have had time to meld, making them perfect for preparing ahead when youve got company coming.
02 -
- The brownies must be completely cool before adding the mint layer, otherwise the butter in the mint cream will melt and youll end up with a marbled mess rather than distinct layers.
- For the ganache, heating the cream just until tiny bubbles form around the edges gives you the perfect temperature without scalding, which would make your chocolate seize and turn grainy.
03 -
- When melting butter for the brownie base, brown it just slightly until it smells nutty to add a subtle caramel undertone that balances the cool mint perfectly.
- Line your baking pan with parchment in both directions for a sling that allows you to lift the entire brownie sheet out intact, making those picture-perfect cuts possible.