Incredible Homemade Mint Chocolate Brownies
Oh, friend, let me tell you about a dessert that is pure magic. Remember that classic combination of rich chocolate and cool, refreshing mint? It's like a little taste of heaven, isn't it? For me, it brings back memories of special occasions, maybe a holiday treat or a surprise after-dinner delight. This recipe for Incredible Mint Chocolate Brownies captures all that nostalgic goodness and then some. It might look fancy with its beautiful layers, but I promise you, it's totally doable right in your own kitchen. Get ready to make some serious smiles happen!
Equipment
- 8x8 inch baking pan
- Parchment paper
- Medium saucepan
- Wire rack
- Medium bowl
- Electric mixer hand or stand
- Heatproof bowl
- Small saucepan
- Sharp knife
Ingredients
Brownies
- 0.5 cup unsalted butter cut into pieces (1 stick)
- 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 (65 grams)
- 0.25 teaspoon salt
Mint Filling
- 0.5 cup unsalted butter softened (1 stick)
- 2 cup confectioners’ sugar
- 0.5 teaspoon mint extract
- 1 tablespoon water
- 4 drops green gel food coloring
Chocolate Ganache
- 1 cup heavy whipping cream
- 1 cup bittersweet chocolate (8 ounces), chips or block, roughly chopped
Topping
- 0.5 cup Andes creme de menthe baking chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to lift the brownies out later. Greasing the pan first helps the parchment stick.
- In a medium saucepan over low heat, melt the butter and unsweetened chocolate, stirring constantly until smooth. Remove from heat.
- Stir in the granulated sugar, vanilla extract, and mint extract.
- Whisk in the eggs one at a time, mixing until just combined after each addition. Don't overbeat here!
- Add the flour and salt. Stir gently with a spatula or wooden spoon until just combined. A few streaks of flour are okay – you don't want to overmix, which can make your brownies tough. If using, stir in the ¼ cup Andes chips now.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Remember, slightly underbaked is better than overbaked for fudgy brownies!
- Let the brownies cool completely in the pan on a wire rack before adding the next layer. This is crucial! Pop them in the fridge for an hour to speed this up if you're impatient (I won't tell!).
- While the brownies cool, make the filling. In a medium bowl, beat the softened butter until creamy using an electric mixer (hand or stand).
- Gradually add the confectioners' sugar, mixing on low speed until incorporated, then increase speed and beat until light and fluffy.
- Beat in the mint extract and water until smooth and spreadable.
- Add the green gel food coloring, one drop at a time, mixing until you get the desired shade of mint green.
- Once the brownies are completely cool, spread the mint filling evenly over the top using an offset spatula or the back of a spoon.
- Refrigerate the brownies for at least 30 minutes to allow the mint layer to firm up.
- In a heatproof bowl, place the bittersweet chocolate chips or chopped chocolate.
- In a small saucepan, heat the heavy cream over medium heat just until it starts to simmer around the edges – don't let it boil rapidly.
- Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- After 5 minutes, gently whisk the mixture starting from the center and working your way out until it's completely smooth and glossy.
- Let the ganache sit at room temperature for about 5-10 minutes, stirring occasionally, until it's slightly thickened but still pourable.
- Remove the chilled brownies with the mint layer from the fridge.
- Pour the slightly cooled ganache evenly over the mint layer. Gently tilt the pan or use a spatula to spread it to the edges if needed, but try not to disturb the mint layer underneath.
- If using, immediately sprinkle the ½ cup Andes chips over the warm ganache.
- Refrigerate the brownies for at least 1-2 hours (or until the ganache is firm) before lifting them out of the pan using the parchment overhang.
- Cut into squares using a sharp knife wiped clean between cuts for nice, neat edges.
- Enjoy!
Notes
Tips for Success:
- Don't Overmix Brownies: Mixing too much after adding the flour develops gluten, leading to a tougher, more cake-like brownie rather than a fudgy one.
- Cool Completely Between Layers: This is essential! If the brownie base is warm, the mint layer will melt. If the mint layer isn't chilled, the warm ganache will melt it. Patience pays off here.
- Use the Right Pan Size: An 8x8 inch pan gives you nice, thick layers. Using a larger pan will result in thinner layers and shorter baking time.
- Cutting Cleanly: For beautiful slices, use a sharp knife and wipe the blade clean with a hot, damp cloth between each cut.
- Prep Ahead: You can make the brownie layer a day in advance. Let it cool completely, wrap it tightly, and store at room temperature. Then add the mint and ganache layers when you're ready. How to Store It:
- Room Temperature: They will keep for 2-3 days at room temperature, though the ganache will be softer.
- Refrigerator: For longer storage (up to a week) and firmer layers, store them in the fridge. Bring them to room temperature for 15-20 minutes before serving if you prefer a softer texture.
- Freezer: You can also freeze these! Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container or bag. They'll keep for up to 2-3 months. Thaw at room temperature or in the fridge.
- Don't Overmix Brownies: Mixing too much after adding the flour develops gluten, leading to a tougher, more cake-like brownie rather than a fudgy one.
- Cool Completely Between Layers: This is essential! If the brownie base is warm, the mint layer will melt. If the mint layer isn't chilled, the warm ganache will melt it. Patience pays off here.
- Use the Right Pan Size: An 8x8 inch pan gives you nice, thick layers. Using a larger pan will result in thinner layers and shorter baking time.
- Cutting Cleanly: For beautiful slices, use a sharp knife and wipe the blade clean with a hot, damp cloth between each cut.
- Prep Ahead: You can make the brownie layer a day in advance. Let it cool completely, wrap it tightly, and store at room temperature. Then add the mint and ganache layers when you're ready. How to Store It:
- Room Temperature: They will keep for 2-3 days at room temperature, though the ganache will be softer.
- Refrigerator: For longer storage (up to a week) and firmer layers, store them in the fridge. Bring them to room temperature for 15-20 minutes before serving if you prefer a softer texture.
- Freezer: You can also freeze these! Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container or bag. They'll keep for up to 2-3 months. Thaw at room temperature or in the fridge.