Shamrock Mint Brownies Chocolate

The green mint cream against that dark ganache always stops people in their tracks at parties. I first made these for a St. Patricks Day gathering years ago when someone challenged me to make something festive that wasnt just cupcakes.

My roommate walked in while I was spreading the mint layer and immediately started hovering with a fork. That batch didnt make it to the party intact because we kept cutting just one more square to test the layers.

Ingredients

• 115 g unsalted butter: Melted slowly with the chocolate for the silkiest base possible
• 120 g semisweet chocolate chips: The backbone of your brownie layer, quality matters here
• 200 g granulated sugar: Creates that crackly top we all love on brownies
• 2 large eggs: Room temperature eggs incorporate better into the batter
• 1 tsp vanilla extract: Dont skip this, it bridges the chocolate and mint flavors
• 80 g all-purpose flour: Just enough to hold everything together without becoming cakey
• 1/4 tsp salt: Wakes up all the chocolate flavors
• 60 g unsalted butter softened: For the mint cream, make sure its truly soft for smooth spreading
• 180 g powdered sugar: Sift this if there are lumps, nobody wants grainy frosting
• 2 tbsp whole milk: Adjust this to get your perfect mint cream consistency
• 1/2 tsp peppermint extract: Start here and add more if you love intense mint flavor
• Green food coloring: Optional but adds that festive pop people expect
• 120 g semisweet chocolate chips: For the ganache, use the same quality as the brownie layer
• 60 ml heavy cream: Room temperature cream incorporates more smoothly
• 1 tbsp unsalted butter: The secret to glossy pourable ganache

Instructions

Melt the chocolate base:

Set a heatproof bowl over simmering water and melt butter with chocolate chips, stirring until completely smooth and glossy like liquid silk.

Build the brownie batter:

Whisk in sugar until dissolved, then beat in eggs one at a time followed by vanilla, watching the mixture turn glossy and thick.

Fold in the dry ingredients:

Gently fold flour and salt just until no white streaks remain, being careful not to overwork the batter.

Bake to perfection:

Spread batter into your parchment-lined pan and bake until a toothpick comes out with moist crumbs, about 25-30 minutes.

Create the mint cream:

Beat softened butter until fluffy, then gradually incorporate powdered sugar, milk, peppermint extract, and food coloring until smooth.

Layer and chill:

Spread mint cream over completely cooled brownies and refrigerate for 30 minutes to set firm before adding ganache.

Make the ganache:

Heat cream until steaming, pour over chocolate chips and butter, let stand two minutes, then stir until impossibly smooth.

Finish and set:

Pour ganache over the chilled mint layer, spread evenly, and refrigerate until completely set before slicing.

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These became my go-to contribution for every March gathering after that first batch disappeared so quickly. Theres something magical about cutting through that chocolate ganache and hitting the cool mint underneath.

Making Ahead

Ive learned these brownies actually improve after a night in the refrigerator. The layers settle into each other and cutting becomes infinitely easier when everything is thoroughly chilled.

Chocolate Selection

The type of chocolate chips you choose will define these brownies. I experimented with various brands and found that chocolate with around 60% cocoa gives the perfect balance without overwhelming the mint.

Serving Suggestions

These brownies make people pause before taking that first bite, which is exactly the reaction you want at a gathering.

• Let them sit at room temperature 15 minutes before serving for the softest texture
• Sprinkle with gold dust or edible glitter for extra holiday flair
• Cut them slightly smaller than usual since these are incredibly rich

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Hope these bring some green to your celebration and maybe start a new tradition for you too.

Recipe FAQs

→ How do I achieve a fudgy texture in the base?

Melting butter with semisweet chocolate creates a moist, dense base. Avoid overbaking to keep fudginess intact.

→ Can I use a different mint flavoring?

Peppermint extract is preferred for its fresh taste, but spearmint or natural mint oils can be substituted carefully.

→ What is the purpose of chilling the mint layer?

Chilling firms up the mint cream, ensuring clean layering when pouring the ganache on top.

→ How can I make the ganache glossy and smooth?

Heat the cream until steaming, then pour over chocolate and butter, letting it sit before stirring gently to combine.

→ Are there tips for clean brownie cuts?

Use a sharp knife warmed with hot water and wipe clean between cuts to maintain clean edges.