Mint Brownies
A decadent and easy homemade treat with a refreshing minty swirl and a silky chocolate topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 squares
Ingredients
Scale
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 cups 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
For the Mint Filling
- 0.5 cup unsalted butter (softened)
- 2 cups 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
- First things first, get your oven preheating to 325°F. Then, grab an 8-inch or 9-inch baking dish. Give it a good spray with cooking spray and line it with parchment paper. This makes getting your brownies out a breeze – no sticking allowed!
- Now, let’s melt some chocolatey goodness. You can use a double boiler for this, gently melting the butter, unsweetened chocolate, and those optional Andes chips together. If you don’t have a double boiler, no worries! Pop them in a microwave-safe bowl and heat at 50% power in 20-second bursts, stirring between each until everything is smooth and lovely.
- Once melted, stir in the granulated sugar, vanilla extract, and our star mint extract. Give it a good mix until it’s all combined.
- Time for the eggs! Add them one at a time, making sure each one is fully incorporated before adding the next. This helps create a really smooth batter.
- Now, gently fold in the all-purpose flour and salt. Beat it just until it’s smooth and everything is nicely combined. Don’t overmix!
- Pour that glorious brownie batter evenly into your prepared pan. Pop it in the oven and bake for about 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with a few moist crumbs – that’s the sign of a perfectly fudgy brownie!
- Once baked, let them cool completely on a wire rack. Patience is key here for the best results!
- While your brownies are cooling, let’s whip up the mint filling. In a mixing bowl, beat the softened butter until it’s light and fluffy.
- Add in the confectioners’ sugar, mint extract, water, and those few drops of green gel food coloring. Mix it all up until you have a wonderfully creamy and smooth filling.
- Once your brownies are completely cool, spread this delightful mint filling evenly over the top.
- Pop the whole pan into the refrigerator while you get the ganache ready. This helps the filling set up nicely.
- Place your chopped bittersweet chocolate in a medium bowl.
- Now, heat the heavy whipping cream. You can do this gently on the stovetop until it just starts to simmer, or in the microwave in short bursts.
- Carefully pour the hot cream over the chocolate. Let it sit for about 2 minutes without touching it. This allows the chocolate to start melting.
- After the resting time, grab a whisk and stir gently until you have a smooth, glossy ganache. It’s like magic!
- Let the ganache cool in the bowl for about 10 to 20 minutes. You want it to thicken slightly, but not set completely, before pouring it over the mint layer.
- If you’re using those optional Andes creme de menthe baking chips for the topping, wait about 10 minutes for the ganache to begin setting up, then sprinkle them on top.
- Your Mint Brownies are almost ready! For the neatest slices and the best texture, place the finished brownies in the refrigerator for at least 30 minutes before slicing and serving. This helps everything firm up beautifully.
Notes
These delicious Mint Brownies are best stored at room temperature in an airtight container for about 3-4 days. For warmer climates, refrigeration is an option, but they may firm up more.