A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache.
Tonight I made my first green smoothie. I tossed in a few handfuls of spinach, some orange slices and a bit of frozen pineapple in the blender. The result wasn’t too bad and something I could probably drink on a regular basis. No bitter spinach taste came through, but it definitely wasn’t as sweet as my normal fruit smoothies. I’m trying to convince myself that all the nutrients are worth it, but my idea of something green and delicious is these Mint Brownies with Chocolate Ganache.
These brownies are a bit of work with three layers, but every layer is worth it. The sweetness of the fluffy mint buttercream is perfect against the smooth, richness of the ganache. If you have never made ganache before, I recommend doing a bit of reading from the internet with a few tips. It is simple in concept, but a bit of knowledge will help you make it awesome!
- ½ cup butter
- ½ cup oil
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- ¼ teaspoon mint extract
- ⅔ cup cocoa powder
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter softened
- 1 and ¾ cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- ¼ to ½ teaspoon mint extract
- a few drops green food coloring
- 2 cups heavy cream
- 16 ounces bittersweet chocolate
- To make the brownies, preheat oven to 350 F. Grease and flour a 9 x 13 inch pan. Melt the butter in a large microwave safe bowl. Whisk in the oil, sugar, eggs, vanilla and mint extracts. Beat in the cocoa, flour, salt and baking powder. Spread in the prepared pan and bake for 22-2 minutes or until an inserted toothpick comes out with a few crumbs. Let cool completely.
- To make the mint buttercream layer, beat the butter in a stand mixer for 1-2 minutes, beat in the powdered sugar. Add enough of the milk or cream to be a spreadable consistency and the mint extract to your tastes. Spread on top of cooled brownies and refrigerate.
- For the chocolate ganache, finely chop the chocolate and place in a heat proof bowl. In a heavy saucepan, bring the heavy cream to a simmer. Do not let it boil. Pour the whipping cream over the chopped chocolate and whisk until smooth. It's a good arm workout.
- Pour the ganache over the mint layer and refrigerate until set.
To satisfy your mint craving, check out these other fun treats.
This Chocolate Mint Brownie Milkshake sound perfect for the hot summer day I’m dreaming about.
If you need a chocolate mint fix in a hurry, try these easy Mint Chocolate No-Bake Cookies from The Recipe Rebel.
And if you if neither of these options suit your fancy, check out this collection of 80+ Chocolate Mint Desserts by Crazy for Crust.
If you’re more of a cookie person try these Andes Mint Cookies!
Or these Nutella Brownies for Two
Thanks for the love friend! These look to die for — I love mint and chocolate! And I’d totally drink a green smoothie if I had some of these waiting for me
These look amazing! And perfect for St. Patrick’s Day. I love layered brownies. Pinned!
These brownies are incredible, Mallory! I love mint and chocolate. The layers look perfect!
How did you know I’ve been craving homemade brownies? I need these in my life stat!
These are a dream come true!
there is nothing like chocolate and mint!! Just wonderful!!
These are gorgeous. Chocolate and mint are perfect together especially in brownies!
Mint and chocolate is one of my favorite combinations!
Wowie! I’m smitten with these gorgeous brownies. And that mint layer! Perfection!
Wow, these are gorgeous!! Yum!
Chocolate and mint is definitely how I prefer to eat my greens! These look amazing!
These brownies look AMAZING! I wish I had one right now!
Could you use semi sweet instead of bittersweet chocolate
I’m sure that would work, Diane.
I made your Mint Brownies with Chocolate Ganache yesterday. They were delicious. I was a bit worried about the ganache since I have never made it before but it actually worked. I used the recipe from Natashas Kitchen for the ganache and it couldnt have been easier. (Just needed a bit more directions) Although I must admit yours are prettier than mine. Thanks for the recipe. I will be keeping this one around for good.
I’m so glad you loved them, Tami!
I’m pretty sure I’ll be dreaming about these!!
Thanks, Amy!
Where have these been all my life! Thanks for sharing!
Delicious. Very rich. The chocolate rolling was a little too much for my taste. If I make them again, I will cut the ganache layer by at least 1/4–using 12 of chocolate and 1 1/2 c. cream.
I’m getting ready to make these brownies, as they look wonderfully delicious. I bought one bar of bittersweet chocolate, and now realize it calls for 16 oz. That’s 4 bars of chocolate? That’s a lot (plus, I don’t have enough). Please advise on suggestions. Thank you.
i have the brownie layer in the oven and im about to make the mint butter cream-can i stick the pan in the freezer after i spread the mint cream instead of the fridge? (no room in the fridge)
I made these yesterday. They were delicious! Although I have to add, this was a TON of ganache. I could have probably cut it to 1/4 the amount! We’ll definitely make them again though.