Here’s what you’ll need to create these mouthwatering Mint Brownies:
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For the Brownies:
- ½ cup unsalted butter (1 stick), cut into pieces
- 4 ounces unsweetened chocolate, chopped
- ¼ cup Andes crème de menthe baking chips (optional)
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 2 large eggs (room temperature)
- ½ cup all-purpose flour (65 grams)
- ¼ teaspoon salt
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For the Mint Filling:
- ½ cup unsalted butter (1 stick), softened
- 2 cups confectioners’ sugar
- ½ teaspoon mint extract
- 1 tablespoon water
- 4 drops green gel food coloring
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For the Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 cup bittersweet chocolate (8 ounces), chips or chopped block
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For Topping:
- ½ cup Andes crème de menthe baking chips (optional)
Instructions
Follow these simple steps to prepare your Mint Brownies:
- Step 1: Preheat the oven to 325°F (163°C). Prepare an 8-inch or 9-inch baking dish by spraying it with cooking spray and lining it with parchment paper. Set aside.
- Step 2: In a double boiler, melt together the butter, unsweetened chocolate, and Andes baking chips (if using). You can also use a microwave, heating at 50% power in 20-second increments, stirring between intervals.
- Step 3: Once melted, remove from heat and stir in the granulated sugar, vanilla, and mint extracts until combined.
- Step 4: Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Step 5: Gradually mix in the all-purpose flour and salt, beating until smooth and combined.
- Step 6: Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let it cool in the pan on a wire rack completely.
- Step 7: For the mint filling, beat the softened butter in a mixing bowl until fluffy. Add confectioners’ sugar, mint extract, water, and food coloring, mixing until creamy and combined.
- Step 8: Spread the mint filling over the cooled brownie layer, then refrigerate while preparing the ganache.
- Step 9: For the ganache, place chopped bittersweet chocolate in a medium bowl. Heat the heavy whipping cream in a saucepan until just simmering, then pour it over the chocolate and let it sit for 2 minutes. Whisk until smooth.
- Step 10: Allow the ganache to cool for 10-20 minutes before pouring it over the mint layer. If desired, sprinkle Andes baking chips on top after letting the ganache set for about 10 minutes.
- Step 11: Refrigerate the finished brownies for at least 30 minutes before slicing into small squares. Store leftovers in the refrigerator.
FAQs
1. Can I use chocolate chips instead of unsweetened chocolate?
Yes, you can use semi-sweet chocolate chips if you prefer. Just be mindful that it will make the brownies sweeter.
2. How do I store Mint Brownies?
Store them in an airtight container in the refrigerator to maintain freshness, where they can last about a week.
3. Can I make these brownies ahead of time?
Absolutely! Make them a day in advance and let the flavors meld together overnight in the fridge.
4. Is there a substitute for mint extract?
If you don’t have mint extract, you can use peppermint extract or even fresh mint, though the flavor may vary.
5. Can I freeze these brownies?
Yes, you can freeze Mint Brownies for up to three months. Ensure they are well wrapped in plastic and placed in a freezer-safe container.
Conclusion
These Mint Brownies are not just a treat for your taste buds; they’re also a feast for the eyes. The layers of mint filling, chocolate ganache, and brownie base create a visually stunning dessert that will leave your guests wanting more. Perfect for any occasion, these brownies merge rich chocolate and refreshing mint into a delightful bite. So grab your ingredients and make some today; they are sure to become a favorite!