Green Mint Brownies with Ganache (Print Version)
Three-layer fudgy brownies combining rich chocolate, creamy mint, and silky ganache for an elegant homemade treat.
# What You Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Mint Cream Layer
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 2 tablespoons heavy cream or milk
12 - 3/4 teaspoon peppermint extract
13 - 2-4 drops green food coloring
→ Chocolate Ganache
14 - 1/2 cup semisweet chocolate chips or chopped chocolate
15 - 1/4 cup heavy cream
16 - 1 tablespoon unsalted butter
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan, melt butter over low heat. Remove from heat and whisk in sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder until just combined.
03 - Spread batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
04 - In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add cream, peppermint extract, and green food coloring. Beat until light and fluffy.
05 - Spread mint cream evenly over cooled brownies. Chill in the refrigerator for at least 30 minutes.
06 - Place chocolate and butter in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly.
07 - Pour and spread ganache evenly over the mint layer. Refrigerate for at least 30 minutes, or until ganache is set. Lift from pan, cut into 16 squares, and serve.
# Expert Advice:
01 -
- The cooling mint cream sandwiched between two chocolate layers creates this magical temperature contrast in your mouth that store bought mint chocolates never quite achieve.
- You can adjust the mint intensity to suit your taste, making them subtly refreshing or boldly minty depending on your mood.
02 -
- If your mint layer looks curdled or separated, its likely because your butter was too cold or too warm, so aim for that truly softened, room temperature consistency.
- When pouring ganache, start from the center and let it naturally flow outward instead of spreading aggressively, which can disturb and mix with the mint layer below.
03 -
- Line your pan with parchment that extends up all four sides, creating handles that allow you to lift the entire brownie square out intact before cutting.
- Chill your knife in the freezer for five minutes before cutting for the cleanest separation between layers, especially in warmer kitchens.