Shamrock Mint Brownies Delight (Printable Version)

Fudgy chocolate squares layered with mint cream and topped with a smooth chocolate ganache.

# What You'll Need:

→ Brownie Base

01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ Mint Cream Layer

09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1/2 teaspoon peppermint extract
13 - Green food coloring as desired

→ Chocolate Ganache

14 - 1/2 cup semi-sweet chocolate chips
15 - 1/4 cup heavy cream
16 - 1 tablespoon unsalted butter

# Step-by-Step:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a medium saucepan or microwave. Whisk in sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until just combined. Spread batter evenly in prepared pan.
03 - Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
04 - Beat softened butter until smooth. Gradually add powdered sugar, milk, and peppermint extract, beating until light and fluffy. Mix in green food coloring until desired shade is reached.
05 - Spread the mint cream evenly over the cooled brownie base. Refrigerate for 30 minutes.
06 - Place chocolate chips and butter in a heatproof bowl. Heat cream until just simmering and pour over the chocolate; let sit 2 minutes, then stir until smooth.
07 - Pour ganache over the mint layer and spread evenly. Chill brownies at least 30 minutes before slicing.
08 - Lift brownies from pan using parchment, cut into squares, and serve.

# Expert Advice:

01 -
  • The fudgy brownie base stays incredibly moist even after chilling
  • That mint layer is like eating a thin mint cookie but better
  • The ganache sets up glossy and firm making them easy to stack
02 -
  • Letting the brownies cool completely before adding mint cream prevents melting
  • Refrigerating between layers keeps each one distinct and clean
  • Use a hot knife to get perfect cuts and wipe clean between slices
03 -
  • Springform pans work beautifully if you want extra tall layers
  • A dash of instant espresso powder in the brownie batter makes chocolate pop
  • Chill your mixing bowl before whipping the mint cream for extra fluffiness

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