Mint Chocolate Brownies: Layers of mint between rich dark chocolate ganache and fudgy brownies. Perfect for St. Patrick's Day, as a Christmas dessert, or any time of year!
1dropgel paste food coloring(We used ‘leaf green’)
Chocolate Ganache
12ouncespackage of semi-sweet chocolate chips(340g) Make sure to use high quality chocolate
½cupunsalted butter(1 stick)
Instructions
How to Make Brownies
Preheat oven to 350° F. and line the bottom and sides of a 9×9-inch baking pan with parchment to extend over the sides. (We like to cut small slits in the corners of the paper to help it fit nicely.)
Next, in a large mixing bowl mix the brownie mix, oil, 1/3 cup of heavy cream, and egg.
Pour the brownie batter into the prepared baking pan and bake for 20-25 minutes or until a toothpick inserted, comes out clean. Then allow the brownies to cool on a wire rack for 10 minutes and then lift the brownies out of the pan and place them on a baking sheet.
Place the baking sheet in the refrigerator and chill the brownies for 20 minutes while you make the mint filling.
How to Make the Mint Filling
In a microwave-safe bowl (we use glass) combine the white chocolate chips with the 6 tablespoons of heavy cream and heat for 1 minute, or until the chocolate is 85% melted, stir, and let it sit. (Keep in mind that the mixture will continue to melt, so give it another stir until the mixture is smooth in texture).
In a medium-sized bowl beat the cream cheese on medium/high speed using a handheld mixer until smooth and creamy, which is about 2 minutes. Then, add the melted white chocolate, salt, peppermint extract, and food coloring to the cream cheese, and beat for 1 minute, increasing speed to high for an additional minute, or until light and fluffy.
Frost the chilled brownies with the mint icing and place the brownies back in the refrigerator for 1 hour.
Chocolate Ganache
Combine the butter and semi-sweet chocolate chips in a microwave-safe bowl (we use glass) and heat for 30 seconds. Stir and continue heating it in 15-30 second intervals until the chocolate has a smooth and pourable consistency.
Next, pour the chocolate ganache over the peppermint layer, smoothing it out with an offset spatula.
Return the baking sheet of brownies to the refrigerator and chill the brownies for 3 hours, to allow the chocolate layer to set properly.
Cut the brownies into 12 equal-sized square servings and keep them in the refrigerator until they're ready to eat.
Notes
IMPORTANT: Let the brownies completely cool before adding the peppermint and chocolate layers.TIP: Before cutting, you can let the brownies sit on the counter for 5-10 minutes to allow the chocolate topping to soften slightly, as this will make them easier to cut, so the chocolate layer doesn’t break or come off the peppermint layer. STORAGE: Store the brownies in an airtight container in the refrigerator.