St. Patricks Day Mint Brownies (Printable version)
Fudgy brownies with creamy mint frosting and glossy chocolate ganache. A festive green delight for St. Patrick's Day celebrations.
# What you'll need:
→ For the Brownie Layer
01 - 14 tablespoons (7 ounces) unsalted butter
02 - 7 ounces semisweet chocolate, chopped
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 (2 ounces) 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 semisweet chocolate, chopped
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides to facilitate removal.
02 - In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), or using a microwave-safe bowl, gently melt the 14 tablespoons unsalted butter and 7 ounces chopped semisweet chocolate together. Stir until the mixture is completely smooth. Remove from heat and allow to cool slightly.
03 - Gradually whisk the 1 1/4 cups granulated sugar into the chocolate mixture. Incorporate the 3 large eggs one at a time, ensuring each egg is fully blended before adding the next. Stir in the 1 teaspoon vanilla extract.
04 - Gently fold the 3/4 cup all-purpose flour and 1/2 teaspoon salt into the chocolate mixture until just combined. Be careful not to overmix, as this can lead to a tough brownie.
05 - Pour the prepared brownie batter into the lined baking pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownie to cool completely in the pan before proceeding.
06 - In a mixing bowl, beat the 1/4 cup softened unsalted butter until light and creamy. Gradually add the 1 1/2 cups powdered sugar and 2 tablespoons whole milk, beating until the frosting is smooth and fluffy. Stir in the 1/2 teaspoon pure peppermint extract and a few drops of green food coloring until your desired shade is achieved.
07 - Carefully spread the prepared mint frosting evenly over the completely cooled brownie layer. Transfer the pan to the refrigerator for approximately 20 minutes to allow the frosting to set firmly.
08 - In a small saucepan, gently heat the 1/4 cup heavy cream until it just begins to simmer around the edges. Pour the hot cream over the 3.5 ounces chopped semisweet chocolate and 1 tablespoon unsalted butter in a heatproof bowl. Let the mixture stand undisturbed for 2 minutes, then stir until the ganache is smooth and glossy.
09 - Pour the warm chocolate ganache over the chilled mint layer, spreading it evenly across the surface. Return the brownies to the refrigerator for at least 30 minutes, or until the ganache is fully set.
10 - Using the parchment paper overhang, carefully lift the fully set brownies from the pan. Cut into 16 uniform squares. Serve chilled or at room temperature, according to preference.
# Expert Advice:
01 -
- This recipe delivers a triple-layer dessert that looks incredibly impressive but is surprisingly straightforward to assemble.
- The balance of rich chocolate, cool mint, and silky ganache creates a truly addictive experience that’s perfect for any festive gathering.
02 -
- Resist the urge to overmix the brownie batter once the flour is added; this is key to that gloriously fudgy, not cakey, texture.
- The chilling steps are absolutely non-negotiable for clean cuts and layers that hold their shape beautifully.
03 -
- For an extra luxurious brownie base, use a combination of bittersweet and semisweet chocolate; the deeper cocoa notes provide a beautiful contrast to the sweet mint.
- When pouring the ganache, tilt the pan gently to help it spread evenly without disturbing the mint layer, ensuring a perfectly smooth finish.