Shamrock Mint Brownies (Printable)
Fudgy brownies infused with mint cream and finished with a glossy chocolate ganache layer.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 4 oz semi-sweet chocolate, chopped
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/4 tsp salt
→ Mint Cream Layer
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1/2 tsp peppermint extract
13 - Green food coloring as needed
→ Chocolate Ganache
14 - 4 oz semi-sweet chocolate, chopped
15 - 1/4 cup heavy cream
16 - 1 tbsp unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a saucepan over low heat, melt butter and chocolate for the brownie base, stirring until smooth. Remove from heat.
03 - Whisk in sugar until combined. Add eggs, one at a time, whisking well after each addition. Stir in vanilla.
04 - Sift in flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
05 - Spread batter evenly in prepared pan. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely in the pan.
06 - Beat butter until creamy. Gradually add powdered sugar, milk, peppermint extract, and a few drops of green food coloring until a smooth, spreadable frosting forms.
07 - Spread mint cream evenly over the cooled brownie base. Chill in the refrigerator for at least 30 minutes.
08 - Place chocolate and butter in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let stand 2 minutes, then stir until smooth.
09 - Pour ganache over mint layer, spreading evenly. Chill brownies for at least 1 hour, or until set.
10 - Lift brownies out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
# Expert Advice:
01 -
- The three layer texture creates an incredible mouthfeel, from fudgy brownie to creamy mint to smooth chocolate
- These look impressive but come together with basic pantry staples and simple techniques
- The mint intensity is customizable, so you can make them as subtle or bold as you like
02 -
- The brownies must be completely cool before adding the mint layer, otherwise the frosting will melt and slide right off
- Cutting these when they are room temperature gives cleaner edges than cutting them cold from the fridge
- Hot cream poured over chocolate should not be stirred immediately, the resting period prevents graininess
03 -
- Weighing your ingredients, especially the flour and cocoa, eliminates guesswork and produces consistent results every time
- If the mint frosting feels too soft to spread, pop it in the fridge for 15 minutes, it firms up quickly