St. Patricks Day Mint Brownies (Printable Version)
Fudgy brownies with creamy mint frosting and glossy chocolate ganache. A festive green treat for St. Patrick's Day.
# What You Need:
→ For the Brownie Layer
01 - 7 ounces unsalted butter
02 - 7 ounces chopped semisweet chocolate
03 - 1 1/4 cups granulated sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 teaspoon salt
→ For the Mint Frosting
08 - 1/4 cup unsalted butter, softened
09 - 1 1/2 cups powdered sugar
10 - 2 tablespoons whole milk
11 - 1/2 teaspoon pure peppermint extract
12 - Green food coloring, as needed
→ For the Chocolate Ganache
13 - 3.5 ounces chopped semisweet chocolate
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
# How to Make It:
01 - Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang on two sides to easily lift the brownies later.
02 - In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), melt the unsalted butter and semisweet chocolate designated for the brownie layer. Stir gently until the mixture is completely smooth. Remove from the heat and allow it to cool slightly.
03 - Whisk the granulated sugar into the cooled chocolate mixture. Then, incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
04 - Gently fold in the all-purpose flour and salt into the wet mixture. Mix just until combined; be careful not to overmix, as this can lead to tough brownies.
05 - Pour the brownie batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Allow the brownie layer to cool completely in the pan on a wire rack.
06 - For the mint frosting, beat the softened unsalted butter in a mixing bowl until it's light and creamy. Gradually add the powdered sugar and whole milk, continuing to beat until the frosting is smooth and fluffy. Mix in the pure peppermint extract and a few drops of green food coloring until you achieve your desired shade of green.
07 - Evenly spread the prepared mint frosting over the cooled brownie layer. Transfer the pan to the refrigerator and chill for at least 20 minutes to allow the frosting to set.
08 - To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate and the tablespoon of unsalted butter in a heatproof bowl. Let the mixture sit undisturbed for 2 minutes, then stir until it's smooth and glossy.
09 - Carefully pour the chocolate ganache over the chilled mint layer, spreading it evenly across the surface. Return the pan to the refrigerator and chill for a minimum of 30 minutes, or until the ganache is fully set.
10 - Once thoroughly chilled and set, use the parchment paper overhangs to lift the entire brownie slab from the pan. Place it on a cutting board and cut into 16 equal squares. Serve chilled or at room temperature.
# Expert Advice:
01 -
- You'll discover how easy it is to impress everyone with these show-stopping layers, without needing a pastry chef degree.
- That perfect balance of fudgy chocolate, cool peppermint, and rich ganache is seriously addictive and will have you reaching for another square.
02 -
- Always make sure your brownies are completely cool before attempting to spread the frosting, or you&s;ll have a melted, muddy mess.
- A good quality peppermint extract truly makes all the difference; don&s;t skimp, or your mint flavor might taste artificial.
03 -
- If your ganache seems too thick, gently warm it over a very low heat or a double boiler for a minute or two, stirring constantly, until it reaches a pourable consistency again.
- Don&s;t rush the cooling process for the brownie layer; a warm brownie will melt your frosting, leading to a less defined and messier result.