Mint Chocolate Brownies
These mint chocolate brownies have a fudgy bottom layer, a mint cheesecake middle, and a smooth chocolate ganache topping. This dessert is perfect for Spring and makes a great St Patty Day dessert!
Servings: 16 bars
Calories: 326kcal
Equipment
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Ingredients
Brownie Layer
- ½ cup butter unsalted, sliced into pats
- 4 oz dark chocolate bar
- 2 eggs
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup all purpose flour
Mint Layer
- 2 tablespoon butter unsalted, softened
- 3 oz cream cheese softened
- ¼ teaspoon mint extract
- 3 tablespoon heavy cream
- 3 cups confectioner's sugar
- Green food coloring
Ganache Topping
- ⅓ cup heavy cream
- 1 ⅓ cup dark chocolate chips
- 2 tablespoon butter unsalted
Instructions
Brownie Layer
- Preheat the oven to 350°F
- Grease and line an 8x8 baking dish with parchment paper.
- In a saucepan over medium-low heat, melt the dark chocolate bar and the butter. Stir until completely melted and remove from heat.
- Combine the granulated sugar, eggs, cocoa powder, vanilla extract, and salt together in a bowl.
- Add in the all-purpose flour as well as the cooled melted chocolate mixture.
- Mix until all ingredients are combined.
- Transfer to the prepared baking dish and bake for 30 minutes.
- Remove from the oven and allow it to cool for one hour.
Mint Layer
- Combine the softened butter and the cream cheese together until creamy.
- Add in the heavy cream and mint extract.
- Beat in the confectioner's sugar a little at a time.
- Add the green food coloring a little at a time until the desired color is reached.
- Transfer the filling to the brownie dish.
- To make spreading easier, cover with parchment paper and use a small glass to roll from the center outwards.
- Continue smoothing the layer until it is evenly layered on the brownie layer.
- Place in the refrigerator for 1 hour before topping with the ganache.
Ganache Layer
- Heat the 2 tablespoons of butter and the heavy cream on the stovetop in a small saucepan.
- Add the dark chocolate chips and stir to combine.
- Remove from the heat and stir to help the chocolate chips melt.
- Allow the ganache to sit for 15 minutes before pouring over the mint filling.
- Once the ganache has cooled for 15 minutes, carefully and evenly pour the mixture on top of the middle layer.
- Give the baking dish a little shake to help create an even layer.
- Place back in the refrigerator for 1 hour before slicing.
Notes
When layering, ensure that the layer you are adding to is cool. If not, the layers will melt into each other.
Use a hot or wet knife to slice the bars for cleaner cuts.
Store in the refrigerator for maximum freshness and flavor.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 149mg | Potassium: 198mg | Fiber: 2g | Sugar: 20g | Vitamin A: 484IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 2mg
