Recipe Background
No matter the weather outside, it's nice to have a dessert that encourages you to chill and relax! Minty Brownies have layers of fudgy brownie and creamy ganache sandwiching a gorgeous green and refreshingly cool mint buttercream. Every part of Minty Brownies is rich and melt-in-your-mouth delightful; it's a dessert that feels light and icily satisfying. Why would you have an after-dinner mint when you can have these instead?
No matter the weather outside, it's nice to have a dessert that encourages you to chill and relax! Minty Brownies have layers of fudgy brownie and creamy ganache sandwiching a gorgeous green and refreshingly cool mint buttercream. Every part of Minty Brownies is rich and melt-in-your-mouth delightful; it's a dessert that feels light and icily satisfying. Why would you have an after-dinner mint when you can have these instead?
Ingredients
For the brownies:
- 1 (roughly 18-ounce) box brownie mix plus the ingredients called for on the box
For the buttercream:
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/2 teaspoon mint extract
- 1 1/2 tablespoons heavy cream
- green food coloring optional
For the ganache:
- 1 1/2 cups chocolate chips
- 3/4 cup heavy cream
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch pan with cooking spray.
- Prepare the brownie batter according to package directions.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Let the brownies cool to room temperature in the pan.
- In a large bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the butter until fluffy.
- Add the powdered sugar and beat until combined.
- Add the mint extract and the heavy cream, beating until combined.
- Add a few drops of green coloring to the buttercream.
- Spread the buttercream over the cooled brownies in an even layer and place the pan in the refrigerator.
- Place the chocolate chips in a medium, heatproof bowl.
- In a small saucepan over medium heat, heat the heavy cream until bubbles begin to break the surface around the edges of the saucepan.
- Turn off the heat.
- Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 minutes.
- Whisk the heavy cream and chocolate together until a smooth and shiny sauce forms.
- Pour the chocolate ganache over the buttercream layer in the pan.
- Refrigerate until the ganache has set, about 15 minutes.
- Slice and serve.
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