Shamrock Mint Brownies Treat (Print)
Fudgy brownies with a fresh mint layer and silky chocolate ganache topping, perfect for festive occasions.
# What You Need:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 4 oz semi-sweet chocolate, chopped
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/4 tsp salt
→ Mint Cream Layer
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1/2 tsp peppermint extract
13 - Green food coloring, as needed
→ Chocolate Ganache
14 - 4 oz semi-sweet chocolate, chopped
15 - 1/4 cup heavy cream
16 - 1 tbsp unsalted butter
# How To Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a saucepan over low heat, melt butter and chocolate for the brownie base, stirring until smooth. Remove from heat.
03 - Whisk in sugar until combined. Add eggs, one at a time, whisking well after each addition. Stir in vanilla.
04 - Sift in flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
05 - Spread batter evenly in prepared pan. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely in the pan.
06 - Beat butter until creamy. Gradually add powdered sugar, milk, peppermint extract, and a few drops of green food coloring until a smooth, spreadable frosting forms.
07 - Spread mint cream evenly over the cooled brownie base. Chill in the refrigerator for at least 30 minutes.
08 - Place chocolate and butter in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let stand 2 minutes, then stir until smooth.
09 - Pour ganache over mint layer, spreading evenly. Chill brownies for at least 1 hour, or until set.
10 - Lift brownies out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
# Expert Advice:
01 -
- The mint and chocolate combo hits that perfect balance between refreshing and indulgent, like thin mints grew up and got sophisticated
- That triple layer situation makes these look like you spent hours in the kitchen when the reality is much less impressive
02 -
- Room temperature ingredients are non-negotiable for the mint layer—cold butter creates lumps that no amount of mixing can fix
- The brownies must be completely cooled before adding the mint frosting or you will end up with mint chocolate soup instead of distinct layers
03 -
- Use an offset spatula to spread the layers—it gives you more control and prevents the layers from mixing together
- The toothpick test should show moist crumbs, not raw batter, because these continue cooking as they cool