Mint Brownies with Chocolate Ganache
A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache.
Servings: 36 small brownies
Calories: 222kcal
Ingredients
Brownie Ingredients
- 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
Mint Buttercream Ingredients
- ½ cup butter softened
- 1¾ cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- ¼ to ½ teaspoon peppermint extract adjust to taste
- a few drops green food coloring
Chocolate Ganache Ingredients
- 1 cup heavy cream
- 8 ounces bittersweet chocolate
Instructions
To Make The Brownies
- Preheat oven to 350°F. Grease and flour a 9 x 13 inch pan or line with parchment paper. Melt the butter in a large microwave-safe bowl. Whisk in the oil, sugar, eggs, vanilla, and mint extracts. Add the cocoa, flour, salt, and baking powder. Mix well to combine.
- Spread in the prepared pan and bake for 22-25 minutes or until an inserted toothpick comes out with a few crumbs. Let cool completely.
To Make The Mint Buttercream
- 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 completely cooled brownies and refrigerate.
To Make The Ganache
- 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.
- Pour the ganache over the mint layer and refrigerate until set. Cut into squares.
Nutrition
Serving: 1brownie | Calories: 222kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 92mg | Fiber: 1g | Sugar: 14g