Green Mint Brownies (Printable)
Fudgy chocolate squares enhanced with creamy mint layer and a glossy chocolate finish.
# What You'll Need:
→ Brownie Base
01 - ½ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - ⅔ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ tsp salt
→ Mint Cream Layer
08 - ¼ cup unsalted butter, softened
09 - 1⅔ cups powdered sugar, sifted
10 - 2 tbsp milk
11 - 1 tsp peppermint extract
12 - Green food coloring (a few drops, optional)
→ Chocolate Ganache
13 - ¾ cup semisweet chocolate chips
14 - 2 tbsp unsalted butter
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Whisk melted butter and granulated sugar in a bowl until blended. Add eggs and vanilla extract, mixing until smooth. Sift in flour, cocoa powder, and salt. Fold gently until just combined, being careful not to overmix.
03 - Pour batter into prepared pan, spreading evenly. Bake for 25-30 minutes until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan before proceeding.
04 - Beat softened butter and powdered sugar until fluffy. Add milk, peppermint extract, and green food coloring if using. Continue beating until smooth and evenly colored. Spread evenly over cooled brownie base.
05 - Refrigerate pan for 20 minutes to set mint cream before adding ganache.
06 - Combine chocolate chips and butter in a heatproof bowl set over a pot of simmering water, creating a double boiler. Stir continuously until melted and smooth. Remove from heat and let cool slightly.
07 - Pour ganache over mint layer, spreading evenly to cover. Chill for at least 20 minutes until ganache is set. Lift brownies from pan using parchment edges. Cut into 16 squares with a sharp knife, wiping blade clean between cuts for clean edges.
# Expert Hints:
01 -
- The texture contrast alone is worth it, fudgy bottom and silky top
- They actually get better after a day in the fridge if you can wait that long
02 -
- The mint layer must go onto completely cooled brownies or it will melt into a weird swirly mess
- Chilling between layers is annoying but non negotiable for clean presentation
03 -
- Run your knife under hot water and wipe it dry between cuts for the cleanest edges
- Add a pinch of salt to the ganache to make the chocolate flavor pop even more