These homemade Mint Brownies with Chocolate Ganache feature a cakey, fudgy brownie covered with mint frosting and topped with a delicious chocolate layer. Just one bite and you’ll know this is the best recipe ever!
I’m not a big fan of mint desserts.
But…
I make an exception for these brownies. My mother-in-law often gets asked to make one of 2 different desserts for parties and one of them is this mint brownie recipe.
This recipe works because it’s:
- Easy to double (or triple!). This recipe is actually doubled from the original I got from my mother-in-law. I’ve seen her make an entire half-sheet of these before, so it is possible to scale these!
- The perfect balance of mint and chocolate. Some brownies have way too much ganache or not enough mint filling. These brownies have the perfect amount.
- A crowd favorite! The brownies are moist, cakey, and chocolatey all at the same time. One bite, and you’ll see why they are a must-have dessert!
Step-by-Step Instructions
Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9 x 13 baking pan and line with parchment paper.
Heat 4 ounces of unsweetened baking chocolate and 1 cup of butter together in a large microwave-safe bowl for 1 minute on 50% power. Remove the bowl and stir. Continue until the chocolate and butter have melted.
Add 2 cups of granulated sugar and use a whisk to mix well. Allow the mixture to cool slightly.
Once cool, mix in 4 eggs one at a time, whisking well after each addition.
Then mix in 1/2 teaspoon of peppermint extract, 1 cup of flour, and 1/2 teaspoon of salt. Once the batter starts to look smooth, stop mixing.
Pour the batter into the prepared pan and bake at 350 degrees for 20-25 minutes until a toothpick inserted into the center comes clean. Once baked, allow to cool.
While the brownies are baking, mix 4 tablespoons of softened butter, 2 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of peppermint extract together in a medium bowl. Tint with a few drops of green food coloring.
Set the frosting aside until the brownies are cool. Once cool, spread over the top and place the pan in the refrigerator.
To create the ganache, heat 2 ounces of unsweetened chocolate with 2 teaspoons of butter in a microwave-safe bowl for 1 minute on 50% power. Stir and continue heating until the chocolate and butter have melted.
Drizzle the ganache over the cool, firm frosting. Tilt the pan back and forth until the glaze covers the frosting. Place the pan back in the refrigerator until firm.
Recipe Tips and Substitutions
Make sure the sugar mixture cools slightly before you add the eggs or you may end up scrambling them!
Using a whisk to mix the batter will help to break up the flour lumps. You can even fold in the flour with a spatula to keep the brownies fudgy.
The brownies need to cool for at least 30 minutes before you frost them with the mint filling or it will run.
You’re supposed to tilt the pan back and forth to spread the chocolate ganache, but I found it wasn’t spreading as easily this way so I used a small icing spatula. I was in a little bit of rush so the filling hadn’t completely set. When I started spreading the ganache it mixed with the filling a little.
So, make sure the filling is completely set and the ganache isn’t too warm before adding it!
More Like This
Looking for more crowd-favorite desserts? You’ll love these!
- German Chocolate Cake Mix Cookies
- Banana Bars
- Mini Cherry Cheesecakes
- Apple Streusel Bars
- Cherry Bars
FAQs
You can, just remember that chocolate chips don’t melt down as easily as baking chocolate because they have stabilizers in them to help keep their shape. They also don’t make unsweetened chocolate chips so you may need to remove 1 Tablespoon of sugar for every 1 ounce of chocolate chips you use.
You can also try this substitute for 1 ounce of unsweetened chocolate:
-3 tablespoons cocoa powder + 1 tablespoon vegetable oil or melted shortening
Ganache is traditionally made with chocolate and cream, but you can also make it with butter!
The butter ganache in this recipe sets up quicker than a cream ganache and will also offer a richer mouthful than a traditional ganache.
Often brownie recipes call for cocoa to give it a rich chocolate flavor, but this recipe calls for baking chocolate.
Liquid melted chocolate will create a moist and gooey brownie. Since cocoa powder is dry, it often creates a more cakey brownie.
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Mint Brownies With Chocolate Ganache
Ingredients
Brownies
- 4 ounces unsweetened baking chocolate
- 1 cup butter, 2 sticks
- 2 cups granulated sugar
- 4 eggs
- ½ teaspoon peppermint extract
- 1 cup flour
- ½ teaspoon salt
Mint Filling
- 4 Tablespoons softened butter
- 2 cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon peppermint extract
- few drops green food coloring
Chocolate Ganache
- 2 ounces unsweetened chocolate
- 2 teaspoons butter
Instructions
For The Brownies
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease a 9 x 13 baking pan and line with parchment paper.
- Heat 4 ounces of unsweetened baking chocolate and 1 cup of butter together in a large microwave-safe bowl for 1 minute on 50% power. Remove the bowl and stir. Continue until the chocolate and butter have melted.
- Add granulated sugar and use a whisk to mix well. Allow the mixture to cool slightly.
- Once cool, mix in eggs one at a time, whisking well after each addition.
- Then mix in 1/2 teaspoon of peppermint extract, flour, and salt. Once the batter starts to look smooth, stop mixing.
- Pour the batter into the prepared pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center has dry crumbs on it. Once baked, allow to cool.
For The Mint Filling
- While the brownies are baking, mix 4 tablespoons of softened butter, powdered sugar, milk, and 1 teaspoon of peppermint extract together in a medium bowl. Tint with a few drops of green food coloring.
- Set the frosting aside until the brownies are cool. Once cool, spread over the top and place the pan in the refrigerator.
For The Ganache
- To create the ganache, heat 2 ounces of unsweetened chocolate with 2 teaspoons of butter in a microwave-safe bowl for 1 minute on 50% power. Stir and continue heating until the chocolate and butter have melted.
- Drizzle the ganache over the cool, firm frosting. Tilt the pan back and forth until the glaze covers the frosting. Place the pan back in the refrigerator until firm.