Mint Brownies
A thick fudgy brownie topped with a smooth green mint frosting and a rich chocolate ganache – these are not your ordinary mint brownies (they’re better)!
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Mint Brownie Recipe
I have worked hard to create the absolute best fudgy brownie base and man, did I succeed!
These mint brownies start with that tried-and-true brownie recipe and then are topped with an amazing mint frosting and a silky chocolate ganache.
The frosting has a subtle mint flavor (no toothpaste issue here), but you can add more mint flavoring if that’s your preference! Likewise, you can customize the color of the frosting to be as green (or not) as you’d like. So, if you’re looking for a sophisticated St. Patrick’s Day treat, these definitely fit the bill.
What Ingredients are in Mint Brownies?
These Mint Brownies have a fudgy brownie base, a whipped mint frosting and a decadent chocolate ganache! Here are the ingredients you’ll need for each component.
Brownies
- Salted butter, melted – I always use salted butter in my bakes. If you have unsalted butter it will also work – you will just want to add a pinch of salt to the batter.
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Dutch processed cocoa powder
- Corn starch – This is the key to creating soft, soft brownies.
- Salt
Mint Frosting
- Salted butter – Again, use salted butter or unsalted butter + a pinch of salt.
- Powdered sugar
- Clear vanilla extract – The clear vanilla extract is purely a cosmetic choice – it will help the frosting stay a beautiful green color rather than having a murky tint.
- Mint extract – You can definitely adjust the amount of mint you put into the frosting to customize the flavor to your taste buds.
- Green food coloring
Chocolate Ganache Layer
- Chocolate chips – Use a high-quality brand here! It makes ALL the difference in the finished ganache.
- Heavy whipping cream
How to Make Brownies with Mint Frosting
- Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
- Next, add in the eggs and vanilla extract, mixing until well combined.
- Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
- Pour into the prepared pan and spread smooth.
- Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
- Allow the brownies to cool completely. Once completely cool, make the mint frosting.
- To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
- To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
- Spread the frosting onto the cooled brownies and refrigerate. While the brownies are in the fridge, make the chocolate ganache.
- To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
- Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
- Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
- After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
- Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
- Enjoy!
How to Store Mint Chocolate Brownies
Once your brownies have set up, cut and store in an airtight container in the fridge. Enjoy within 3-5 days.
Brownie Obsessed? Try These:
Mint Brownies
A thick fudgy brownie topped with a smooth green mint frosting and a rich chocolate ganache – these are not your ordinary mint brownies (they’re better)!
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Servings: 16 brownies
Calories: 311kcal
Ingredients
Brownies
- 3/4 cup salted butter, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 1/2 tbsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/3 cup + 1/4 cup dutch processed cocoa powder
- 1/2 tbsp corn starch
- 1/2 tsp salt
Mint Frosting
- 1/2 cup salted butter
- 1 cup powdered sugar
- 2 tsp clear vanilla
- 1/8 tsp mint extract
- green food coloring
Chocolate Ganache Layer
- 1 1/2 cups chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
- Next, add in the eggs and vanilla extract, mixing until well combined.
- Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
- Pour into the prepared pan and spread smooth.
- Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
- Allow the brownies to cool completely. Once completely cool, make the mint frosting.
- To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
- To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
- Spread the frosting onto the cooled brownies and refrigerate. While the brownies are in the fridge, make the chocolate ganache.
- To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
- Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
- Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
- After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
- Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
- Enjoy!
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Nutrition
Calories: 311kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 136mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 331IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg
Ok, I’m at a loss. Everything I’ve made of yours has been chef’s kiss perfect, EXCEPT these! I’ve read the recipe 1000 times, can’t find where I went wrong. The batter was VERY thick, so I was already nervous. The top two layers are perfect, and that’s the first ganache I’ve made that actually turned out great (so at least thanks for that!) but the brownie layer is hard as a rock, not remotely fudgey. I pulled them out of the oven after 22 min at 192. (Also I love that you have the temp) No clue what happened.
I’m glad the top 2 layers were amazing, but I’m sorry to hear about the brownie layer. Was the butter completely melted? That is important for creating the texture we’re looking for on these!