Shamrock Mint Brownies (Printable)
Fudgy chocolate squares layered with cool mint cream and glossy chocolate ganache, perfect for mint-chocolate lovers.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 tsp salt
08 - 1/4 tsp baking powder
→ Mint Cream Layer
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tbsp milk
12 - 1/2 tsp peppermint extract
13 - Green food coloring as desired
→ Chocolate Ganache
14 - 1/2 cup semi-sweet chocolate chips
15 - 1/4 cup heavy cream
16 - 1 tbsp unsalted butter
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a medium saucepan or microwave. Whisk in sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until just combined.
03 - Spread batter evenly in prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
04 - Beat softened butter until smooth. Gradually add powdered sugar, milk, and peppermint extract, beating until light and fluffy. Mix in green food coloring until desired shade is reached.
05 - Spread the mint cream evenly over the cooled brownie base. Refrigerate for 30 minutes to set.
06 - Place chocolate chips and butter in a heatproof bowl. Heat cream until just simmering and pour over the chocolate; let sit 2 minutes, then stir until smooth.
07 - Pour ganache over the mint layer and spread evenly. Chill brownies at least 30 minutes before slicing.
08 - Lift brownies from pan using parchment, cut into squares, and serve.
# Expert Advice:
01 -
- The fudgy brownie base keeps things grounded while the mint cream feels like eating a cloud
- That chocolate ganache on top creates the most satisfying snap when you bite through it
02 -
- I learned the hard way that warm brownies make the mint cream melt into a weird swirl
- Adding too much peppermint extract can make these taste like toothpaste so start small
03 -
- Springform pan corners can be tricky with parchment paper so folding it neatly makes removal easier
- Adding a pinch of espresso powder to the brownie batter intensifies the chocolate without making them taste like coffee