Description
These Mint Brownies with Chocolate Ganache are the ultimate fudgy dessert! Featuring a rich chocolate brownie base, a creamy mint buttercream layer, and a silky chocolate ganache topping, these brownies are perfect for holidays, parties, or any chocolate-mint lover.
Ingredients
Scale
For the Brownies:
- 1/2 cup Butter, melted
- 1/2 cup Oil
- 2 cups Granulated Sugar
- 4 Eggs
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Mint Extract
- 2/3 cup Cocoa Powder
- 1 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
For the Mint Buttercream:
- 1/2 cup Butter, softened
- 1 3/4 cups Powdered Sugar
- 1–2 tablespoons Heavy Cream or Milk
- 1/4 to 1/2 teaspoon Peppermint Extract (adjust to taste)
- A few drops Green Food Coloring
For the Chocolate Ganache:
- 1 cup Heavy Cream
- 8 ounces Bittersweet Chocolate, finely chopped
Instructions
1. Make the Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.
- In a large microwave-safe bowl, melt the butter.
- Whisk in oil, sugar, eggs, vanilla, and mint extract until smooth.
- Add cocoa powder, flour, salt, and baking powder. Mix well.
- Spread batter evenly into the prepared pan.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Let the brownies cool completely before adding the mint layer.
2. Prepare the Mint Buttercream
- Beat the butter in a stand mixer for 1-2 minutes until fluffy.
- Gradually add the powdered sugar, mixing well.
- Add milk or cream until the buttercream reaches a spreadable consistency.
- Mix in peppermint extract and green food coloring (adjust to your preference).
- Spread the mint buttercream evenly over cooled brownies.
- Refrigerate for at least 30 minutes to set.
3. Make the Chocolate Ganache
- Finely chop the bittersweet chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just starts to simmer (do not boil).
- Pour the hot cream over the chocolate and whisk until smooth.
- Let the ganache cool slightly, then pour evenly over the mint buttercream layer.
- Refrigerate for at least 20 minutes until the ganache is set.
4. Slice & Serve
- Once set, cut into squares and enjoy!
Notes
- Make Ahead: These brownies store well in the fridge for up to 4 days.
- For a Stronger Mint Flavor: Increase the peppermint extract in the buttercream.
- For a Sweeter Ganache: Use semi-sweet chocolate instead of bittersweet.