Print

Mint Chocolate Brownies with Mint Buttercream and Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

Delight in these Mint Brownies featuring a fudgy brownie base topped with a creamy mint buttercream layer and a rich, glossy chocolate ganache. Perfectly balanced with refreshing mint flavor and luscious chocolate, these brownies are a crowd-pleaser for any occasion.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brownie Base

  • 16 ounce box brownie mix with fudge packet included
  • Unsalted butter (room temperature), amount as per brownie mix instructions
  • Ingredients required by the boxed brownie mix (usually eggs, water, oil)

Mint Buttercream

  • ¾ cup unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon mint extract
  • 3–4 drops green food coloring (McCormick brand used)

Chocolate Ganache

  • 2 cups semi-sweet chocolate chips (Ghirardelli brand used)
  • ⅔ cup heavy cream
  • 2 tablespoons light corn syrup

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper, leaving enough overhang for easy lifting later. Prepare the boxed brownie mix according to the package directions for fudgy brownies. Bake for approximately 35 minutes or until the edges are set and the top is crackly, with a toothpick inserted in the center coming out with moist crumbs but no wet batter. Allow the brownies to cool completely in the pan.
  2. Make the Mint Buttercream: In a large mixing bowl, beat ¾ cup of room temperature unsalted butter with a handheld electric mixer on medium-high speed for 1-2 minutes until light and fluffy. Gradually add 2 cups sifted powdered sugar while mixing on low until fully incorporated, forming a coarse crumb texture. Add 2 tablespoons heavy cream, 1 teaspoon mint extract, and 3-4 drops of green food coloring. Beat on medium-high speed for 1-2 minutes until the buttercream is fluffy and evenly colored. Spread the mint buttercream evenly over the cooled brownie. Place the pan in the freezer for 20 minutes to firm up the buttercream layer.
  3. Prepare the Chocolate Ganache: In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips and ⅔ cup heavy cream. Heat in the microwave for 1 minute, then let sit for 1 minute to allow the chocolate to melt. Stir gently until smooth, heating for an additional 30 seconds if needed. Add 2 tablespoons light corn syrup and stir until the ganache is smooth and glossy. Allow ganache to cool at room temperature for 5-6 minutes until slightly thickened and cool to the touch.
  4. Assemble the Brownies: Remove the brownie pan from the freezer and gently pour the cooled ganache over the chilled mint buttercream layer. Spread evenly with a spatula. Chill the assembled brownies in the refrigerator for 2 hours or until the ganache is fully set. Use a sharp knife cleaned between cuts to slice the brownies into 16 small or 9 large pieces. Serve and enjoy!

Notes

  • Leaving the parchment paper overhang makes lifting the brownies out easier for cutting and serving.
  • Ensure the brownies are completely cooled before spreading the buttercream to avoid melting.
  • Freezing the buttercream before adding ganache prevents the layers from mixing.
  • The ganache must be cooled slightly but still pourable for the perfect glossy finish.
  • For clean cuts, wipe the knife between slices.

Find it online: https://allcookedup.com/mint-chocolate-brownies-with-mint-buttercream-and-ganache-recipe/