Decadent Chocolate Mint Fudge Brownies with Ganache

Start with scratch-made and incredibly dense and chocolate chip studded brownies. Top with a minty buttercream layer and chocolate fudge frosting. This classic combination is a winner.

Chocolate Mint Brownies. This retro recipe has been around for oh-so-many years. During these crazy times we are living today (and for who knows how long) having recipes like this one is comforting.

I love to indulge in a sweet treat from time to time. Really more than from time to time, but who is keeping track. And there is rarely a day when there isn’t a few cookies stashed in the freezer or a pound cake on the cake stand or a pie in the refrigerator.

I shared my strawberry brownie recipe for Valentine’s Day. So this minty version ~ includes the same super dense and chocolatey brownie base ~ with a creamy mint buttercream layer and a chocolate fudge topping is perfect for St. Patrick’s Day.

Spend a little time in the kitchen and whip up this chocolate mint brownie recipe this weekend. They store beautifully in the refrigerator for 3 or maybe 4 days. But I can’t promise these super tasty brownies will last that long.

Chef baking tips for Chocolate Mint Brownies

• Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
• I have used semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
• Check your brownies 5 minutes before the time the recipe says they are done. Every oven is different so baking times can vary.

• Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
• Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
• Let the brownies sit out 5 minutes before cutting them into neat squares.

my videos ~ chocolate covered strawberry brownies

Also, if you make this delicious and fun brownie recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Chocolate Mint Brownies

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• Author: amycaseycooks
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 (2 in. x 2 in.) brownies 1x

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Description

Do you love chocolate and mint? Then these are the sweet treats for you! Start with scratch made and incredibly dense brownies. Top with a minty buttercream layer and a chocolate fudge frosting. This classic combination is a winner.

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Scale 1x2x3x

Ingredients

• For the brownies ~
• ¾ cup butter (melted)
• ¾ cup white sugar
• ¾ cup light brown sugar
• 2 teaspoons vanilla extract
• 2 eggs (lightly beaten)
• ¾ cup flour
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup semi sweet chocolate chips
• For the mint buttercream ~
• 2 cups powdered sugar
• 4 tablespoons butter, softened
• 1 1/2 teaspoons mint extract
• 3 to 4 drops of green food coloring
• 1 to 2 tablespoons milk
• For the chocolate fudge topping ~
• 1 cup semi sweet chocolate chips
• 4 tablespoons butter

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Instructions

1. Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
2. In a large bowl, hand mix the melted butter, white sugar, light brown sugar, and vanilla extract until blended.
3. Add the eggs to the large bowl and stir until well combined.
4. In a small bowl, whisk the flour, cocoa powder, baking powder and salt. Add the ½ cup chocolate chips and toss to coat with the flour mixture.
5. Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
6. Pour the batter into the prepared pan. Spread to evenly distribute the batter.
7. Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs sticking to the toothpick are okay. Remove from the oven and cool completely.
8. For the mint buttercream, place the powdered sugar, butter, mint extract, and green food coloring in a bowl. Mix to combine then beat for 1 minute. Add 1 to 2 tablespoons of milk to thin to a spreadable consistency. Spread on top of the cooled brownies.
9. For the chocolate fudge topping, place the 1 cup of chocolate chips and butter in an ovenproof bowl. Microwave at 20 second intervals, stirring in between, until melted and smooth. Allow to cool for 5 to 10 minutes.
10. Spread the chocolate fudge over the mint buttercream.
11. Refrigerate until the chocolate is hardened and the mint buttercream is set, about 30 to 45 minutes.
12. Remove from refrigerator and cut into 16 squares.
13. Store in the refrigerator in an airtight container up to 3 days…..if they last that long 🙂

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• Category: dessert
• Method: bake
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 276
• Sugar: 34.1 g
• Sodium: 127 mg
• Fat: 15.2 g
• Saturated Fat: 9.6 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 37.1 g
• Fiber: 0.9 g
• Protein: 1.4 g
• Cholesterol: 38 mg

Keywords: mint brownies, st. patricks day brownies, green mint brownies