Mint Chocolate Brownies

4.78 from 9 votes

Mint chocolate brownies with a fudgy brownie base, a creamy no-bake mint cheesecake layer, and a smooth chocolate ganache topping.

Prep Time15

Cook Time30

Chilling Time Total3

Total Time3 45

Course: Dessert

Cuisine: American

Keyword: brownies, chocolate and mint, chocolate ganache, holiday brownies, layered brownies, mint brownies, mint cheesecake, mint chocolate brownies, st patrick's day dessert

Servings: bars

Calories: 326kcal

Equipment

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