Description
Decadent mint-flavored brownies topped with creamy mint filling and rich chocolate ganache.
Ingredients
Scale
- ½ cup unsalted butter (1 stick, cut into pieces)
- 4 ounces unsweetened chocolate (chopped)
- ¼ cup Andes creme 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
- 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
- Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 cup bittersweet chocolate (8 ounces, chips or block, roughly chopped)
- Topping: ½ cup Andes creme de menthe baking chips (optional)
Instructions
- Preheat oven to 325°F. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.
- Using a double boiler, melt the butter, chocolate, and baking chips (if using) together. Remove from heat. (You can also melt in the microwave. Heat at 50% power in 20 second increments, stirring in between.)
- Stir in the granulated sugar, vanilla and mint extracts until combined.
- Add the eggs in one at a time making sure they are well incorporated.
- Finally mix in the flour and salt and beat until smooth and combined.
- Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs. Place on a wire rack to cool completely.
- For the mint filling, beat the butter until fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
- Spread the mint filling over the cooled brownies and refrigerate while preparing the ganache.
- For the chocolate ganache, place the chocolate in a medium bowl. Bring the whipping cream just to a simmer on the stove top or in the microwave.
- Pour the hot whipping cream over the chocolate and let sit for 2 minutes. Whisk until smooth.
- Let the ganache cool in the bowl for 10 to 20 minutes before pouring over the mint layer.
- If desired, add Andes mints to the top after letting the ganache set for 10 minutes.
- Refrigerate the finished brownies for at least another 30 minutes before slicing and serving.
- Cut into small pieces as they are very rich!
Notes
- The brownies are very rich, so smaller portions are recommended.
- Chilling the brownies helps to set the ganache.
- Optional toppings can include additional Andes mints for decoration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg