Green Mint Brownies (Printable)
Fudgy chocolate squares with a refreshing peppermint twist and vibrant mint frosting.
# What You'll Need:
→ Brownie Base
01 - 1 cup (225 g) unsalted butter
02 - 1 1/4 cups (250 g) granulated sugar
03 - 3/4 cup (150 g) light brown sugar
04 - 4 large eggs
05 - 2 tsp vanilla extract
06 - 1 cup (120 g) all-purpose flour
07 - 3/4 cup (65 g) unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 1/2 tsp baking powder
→ Mint Layer
10 - 1/2 cup (115 g) unsalted butter, softened
11 - 2 cups (240 g) powdered sugar
12 - 2 tbsp milk
13 - 1 1/2 tsp peppermint extract
14 - Green food coloring (a few drops, optional)
→ Chocolate Ganache
15 - 3/4 cup (130 g) semi-sweet chocolate chips
16 - 1/4 cup (60 ml) heavy cream
17 - 2 tbsp unsalted butter
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a microwave-safe bowl, melt the butter. Whisk in both sugars until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
03 - Sift together flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the wet mixture until just combined.
04 - Spread the brownie batter evenly into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
05 - In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar and milk, beating until light and fluffy. Mix in peppermint extract and green food coloring until desired color is reached.
06 - Spread the mint frosting evenly over the cooled brownies. Refrigerate for 20 minutes to set.
07 - In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 20-second bursts, stirring in between, until smooth and glossy.
08 - Pour the ganache over the mint layer, spreading evenly. Chill for at least 30 minutes until set. Lift the brownies from the pan using the parchment overhang. Cut into squares and serve.
# Expert Hints:
01 -
- The mint frosting hits that perfect spot between bakery style and homemade comfort
- These keep surprisingly well in the fridge, if you can actually stop yourself from eating them all on day one
02 -
- Underbaking slightly is better than overbaking because these keep cooking as they cool and nobody wants a dry brownie
- Wait until the brownies are completely cool before adding the mint layer or you'll end up with a melted mess
03 -
- Run your knife under hot water between cuts for those perfectly clean edges that make these look bakery worthy
- The parchment paper overhang is worth the extra effort because lifting the whole block out makes cutting so much easier