Introduction
Oh, hello there! You know those days when only a truly decadent, melt-in-your-mouth treat will do? The kind of treat that makes you close your eyes for a second and just savor every bite? Well, I’ve got just the thing for you. These Mint Brownies are like a little slice of heaven, with a fudgy, rich brownie base, a dreamy minty filling, and a luscious chocolate ganache on top. They’re surprisingly simple to whip up, making them perfect for a cozy afternoon baking session or even as a thoughtful homemade gift. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: You can have these beauties ready to chill in under an hour, making them perfect for last-minute cravings.
- Easy: No fancy techniques here! Just straightforward steps that even beginner bakers can master.
- Giftable: Box these up and watch faces light up. They’re perfect for birthdays, holidays, or just because!
- Crowd-pleasing: The classic combination of chocolate and mint is a guaranteed hit with everyone.
Ingredients
For the Brownies:
- ½ cup (1 stick) unsalted butter, cut into pieces (The foundation of all good things!)
- 4 ounces unsweetened chocolate, chopped (For that deep, rich chocolate flavor.)
- ¼ cup Andes creme de menthe baking chips (optional) (If you want an extra punch of minty chocolate goodness!)
- 1¼ cups granulated sugar (To get that perfect chewy texture.)
- 1 teaspoon vanilla extract (A little bit of magic.)
- ½ teaspoon mint extract (The star of the show!)
- 2 large eggs, room temperature (Helps create that fudgy texture.)
- ½ cup all-purpose flour (65 grams) (Just enough to bind everything together.)
- ¼ teaspoon salt (Balances the sweetness.)
For the Mint Filling:
- ½ cup (1 stick) unsalted butter, softened (Make sure it’s nice and soft for easy mixing.)
- 2 cups confectioners’ sugar (For that smooth, creamy texture.)
- ½ teaspoon mint extract (More of that delightful minty flavor!)
- 1 tablespoon water (Just a splash to get the right consistency.)
- 4 drops green gel food coloring (For that classic minty green hue. You can adjust this for your desired shade!)
For the Chocolate Ganache:
- 1 cup heavy whipping cream (Makes for a super silky smooth topping.)
- 1 cup bittersweet chocolate, chips or block, roughly chopped (I like to use a good quality bittersweet chocolate here.)
For the Topping (Optional):
- ½ cup Andes creme de menthe baking chips (A pretty and delicious finishing touch.)
How to Make It
Brownies:
Let’s get started with the brownie base! It’s going to be so rich and delicious.
- First things first, preheat your oven to 325°F. I like to prepare my 8-inch or 9-inch baking dish by spraying it with cooking spray and then lining it with parchment paper. This makes lifting the brownies out so much easier later on!
- Now, let’s melt our chocolatey goodness. You can do this using a double boiler or by carefully microwaving. Melt the butter, unsweetened chocolate, and the optional Andes chips together until everything is smooth and combined.
- Once melted and lovely, stir in your granulated sugar, vanilla extract, and that wonderful mint extract. Give it a good mix.
- Time for the eggs! Add them one at a time, making sure to incorporate each one fully before adding the next.
- Now, gently mix in your all-purpose flour and salt until the batter is just smooth. We don’t want to overmix here!
- Pour this glorious batter into your prepared pan and bake for about 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with moist crumbs attached – that’s the sign of a perfectly fudgy brownie!
- Let those beautiful brownies cool completely on a wire rack. Patience is key here, my friends!
Mint Filling:
This filling is so dreamy and adds that perfect cool minty layer.
- In a bowl, beat your softened butter until it’s light and fluffy.
- Now, add the confectioners’ sugar, mint extract, water, and those drops of green gel food coloring. Mix it all up until you have a wonderfully creamy and smooth filling.
- Carefully spread this mint filling evenly over your completely cooled brownies.
- Pop the brownies into the refrigerator while you whip up the chocolate ganache. This will help the filling set up a bit.
Chocolate Ganache:
This ganache is pure decadence! It’s so simple and makes everything feel extra special.
- Place your chopped bittersweet chocolate in a medium-sized bowl.
- Heat your heavy whipping cream in a small saucepan until it just starts to simmer. Don’t let it boil vigorously!
- Pour the hot cream directly over the chocolate. Let it sit for about 2 minutes – this is where the magic happens as the chocolate starts to melt.
- Now, grab a whisk and gently whisk everything together until you have a super smooth, glossy ganache.
- Let the ganache cool for about 10 to 20 minutes. You want it to be pourable but not piping hot.
- Pour the cooled ganache evenly over the mint layer of your brownies.
- If you’re using those yummy Andes creme de menthe baking chips for the topping, sprinkle them on now, after the ganache has set slightly. Give it about 10 minutes to get a little firm before adding the chips.
Assembly:
The final touch!
- Refrigerate your finished brownies for at least 30 minutes before slicing and serving. This helps everything set up beautifully, making for cleaner cuts and an even better texture.
Substitutions & Additions
Don’t be afraid to play around with this recipe! It’s already amazing, but here are a few ideas:
- Chocolate Choice: If you prefer milk chocolate for the ganache, feel free to use that! Just know the texture might be a little softer.
- Mint Intensity: Love a strong mint flavor? Add an extra ¼ teaspoon of mint extract to both the brownie batter and the filling.
- White Chocolate Drizzle: Melt some white chocolate and drizzle it over the top of the ganache for an extra decorative touch and a hint of sweetness.
- Crushed Candy Canes: For a festive holiday twist, crush some candy canes and sprinkle them over the ganache before it sets completely.
- Peppermint Extract: If you don’t have mint extract, you can use peppermint extract, but start with a little less as it can be more potent.
Tips for Success
A few little pointers from my kitchen to yours to ensure perfect results every time:
- Room Temperature Eggs: Using room temperature eggs in the brownie batter helps them incorporate better, leading to a smoother, fudgier texture. If you forget, just place your eggs in a bowl of warm water for about 5-10 minutes.
- Don’t Overbake: Overbaking is the enemy of a fudgy brownie! Remember, you’re looking for moist crumbs on your toothpick, not a clean one. The brownies will continue to bake slightly as they cool.
- Cool Completely: I know it’s tempting, but seriously, let those brownies cool completely before adding the mint filling and ganache. Warm brownies will melt the filling and ganache into a messy puddle.
- Prep Ahead: You can make the brownie base a day in advance and store them at room temperature, wrapped tightly. Then, on the day you want to serve, you can add the filling and ganache.
How to Store It
These Mint Brownies are best stored in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or if you’ve had them out for a while, you can store them in the refrigerator. They’ll be even fudgier when served chilled!
FAQs
Can I make these brownies dairy-free?
This recipe relies heavily on butter and cream, so it’s not easily made dairy-free without significant recipe adjustments. You would need to find dairy-free butter substitutes and a different approach for the filling and ganache.
Can I use a different type of chocolate for the brownies?
Yes, you can experiment with different types of chocolate in the brownie base. Using a combination of unsweetened and semi-sweet chocolate, for example, can add a different flavor profile. Just be mindful of the sweetness if you use sweeter chocolates.
How long do these brownies need to chill before slicing?
It’s best to chill them for at least 30 minutes after adding the ganache. This allows the ganache to set and the brownies to firm up, making them much easier to slice cleanly.
What if I don’t have parchment paper?
You can grease and flour your baking dish very well, but parchment paper makes for the easiest cleanup and removal of the brownies.
Ultimate Mint Brownies
Rich, chewy, and decadently minty brownies with a fudgy base, creamy mint filling, and luscious chocolate ganache.
Equipment
- 8-inch or 9-inch baking dish
- Parchment paper
- Double boiler or microwave For melting chocolate
- Wire rack
- bowl
- Small saucepan
- Whisk
Ingredients
For the Brownies
- 0.5 cup unsalted butter cut into pieces
- 4 ounces unsweetened chocolate chopped
- 0.25 cup Andes creme de menthe baking chips optional
- 1.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon mint extract
- 2 large eggs room temperature
- 0.5 cup all-purpose flour
- 0.25 teaspoon salt
For the Mint Filling
- 0.5 cup unsalted butter softened
- 2 cup confectioners’ sugar
- 0.5 teaspoon mint extract
- 1 tablespoon water
- 4 drops green gel food coloring
For the Chocolate Ganache
- 1 cup heavy whipping cream
- 1 cup bittersweet chocolate chips or block, roughly chopped
For the Topping (Optional)
- 0.5 cup Andes creme de menthe baking chips
Instructions
- Preheat your oven to 325°F. Prepare your 8-inch or 9-inch baking dish by spraying it with cooking spray and then lining it with parchment paper.
- Melt the butter, unsweetened chocolate, and optional Andes chips together until smooth and combined, using a double boiler or by carefully microwaving.0.5 cup unsalted butter
- Stir in the granulated sugar, vanilla extract, and mint extract.0.5 cup unsalted butter
- Add the eggs one at a time, incorporating each one fully before adding the next.0.5 cup unsalted butter
- Gently mix in the all-purpose flour and salt until the batter is just smooth. Do not overmix.0.5 cup unsalted butter
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely on a wire rack.
- In a bowl, beat the softened butter until light and fluffy.0.5 cup unsalted butter
- Add the confectioners’ sugar, mint extract, water, and green gel food coloring. Mix until creamy and smooth.0.5 cup unsalted butter
- Spread the mint filling evenly over the completely cooled brownies.
- Refrigerate the brownies while you make the ganache.
- Place the chopped bittersweet chocolate in a medium-sized bowl.0.5 cup unsalted butter
- Heat the heavy whipping cream in a small saucepan until it just starts to simmer.0.5 cup unsalted butter
- Pour the hot cream over the chocolate and let sit for 2 minutes.0.5 cup unsalted butter
- Whisk gently until a smooth, glossy ganache is formed.
- Let the ganache cool for 10 to 20 minutes until pourable but not hot.
- Pour the cooled ganache evenly over the mint layer of the brownies.
- If using, sprinkle Andes creme de menthe baking chips on top after the ganache has set slightly (about 10 minutes).0.5 cup unsalted butter
- Refrigerate the finished brownies for at least 30 minutes before slicing and serving.
Notes
These Mint Brownies are best stored in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or if you've had them out for a while, you can store them in the refrigerator. They'll be even fudgier when served chilled!