Mint Chocolate Brownies | Easy St Patrick’s Day Fudgy Brownies
Mint Chocolate Brownies are the perfect treat to embrace the spirit of St. Patrick’s Day, with their vibrant green frosting harmoniously layered over rich, fudgy brownies. These brownies strike the right balance, combining a deep chocolate flavor with a refreshing mint twist. The delightful contrast between the luscious chocolate and the creamy mint frosting creates a dessert that is as pleasing to the taste buds as it is to the eyes. They’re not just delicious; they’re also easy to whip up, making them a fantastic choice for any celebration or a simple indulgence at home.
Table of Contents
I still remember the first time I decided to bake a batch for my friends. The smell of melted chocolate wafting through my kitchen was irresistible, and the moment I drizzled the ganache over the mint frosting, a wave of excitement rushed over me. Ever since, Mint Chocolate Brownies have held a special place in my heart—always bringing smiles and satisfied sighs with each indulgent bite. Trust me; you’ll want to try making these fudgy brownies whenever you need a crowd-pleaser, a sweet pick-me-up, or just an easy festive treat.
Why You’ll Love This Recipe
- Simple & Quick: Ready in under an hour; perfect for a last-minute dessert fix.
- Irresistible Flavor: Rich chocolate combined with a refreshing mint undertone will leave everyone wanting more.
- Eye-Catching Appeal: The colorful mint frosting and glossy ganache make for a stunning centerpiece at any gathering.
- Flexible Serving: Whether it’s a party, a picnic, or a cozy night in, these brownies fit right in.
- Diet-Friendly Options: Easily adaptable for gluten-free settings with alternative flour options.
Ingredients You’ll Need
- ½ cup (113g) unsalted butter: Cut into 6-8 slices. This is essential for a moist and fudgy brownie base.
- 8 ounces (227g) semi-sweet chocolate: Coarsely chopped. It delivers that deep chocolate flavor that will make your brownies irresistible.
- ¾ cup (150g) firmly packed brown sugar: Adds moisture and enhances the chocolate taste with its rich caramel undertones.
- ¼ cup (50g) granulated sugar: Balances sweetness and helps create a perfect crust on the brownies.
- 3 large eggs: Room temperature preferred. Eggs provide structure and moisture.
- 1 teaspoon vanilla extract: Adds a wonderful depth of flavor to the brownie mix.
- ¾ cup (90g) all-purpose flour: Make sure to measure properly for the right texture. Substitute with gluten-free flour if desired.
- ¼ teaspoon salt: Enhances sweetness and balances flavors in your brownies.
- ½ cup (113g) unsalted butter: Softened to room temperature for the mint frosting. It helps in achieving a creamy and smooth texture.
- 2 cups (240g) powdered sugar: Essential for sweetness in the mint frosting. Use extra for a stiffer frosting if necessary.
- ¼ cup (60ml) milk or cream: Use milk for a lighter frosting, or cream for a richer taste. Adjust for consistency as needed.
- ½ to ¾ teaspoon peppermint extract: This brings that refreshing minty flavor right into the frosting.
- 2 drops green liquid or gel food coloring: Totally optional, but it adds a festive pop of color.
- 1 cup (175g) semi-sweet chocolate chips: For the ganache and added chocolaty goodness.
- ⅔ cup (160ml) heavy cream: Used to make a rich ganache that will crown your brownies beautifully.
How to Make Mint Chocolate Brownies | Easy St Patrick’s Day Fudgy Brownies
Preheat your oven: Begin by preheating the oven to 350ºF (177ºC). Prepare an 8″ or 9″ square baking pan by lining it with foil and spraying it with nonstick spray so the brownies release easily once baked.
Melt chocolate and butter: In a medium saucepan over medium heat, melt the ½ cup unsalted butter (cut into 6-8 slices) along with the 8 ounces of coarsely chopped semi-sweet chocolate. Stir frequently until the mixture is completely smooth. After melting, allow it to cool for about 15 minutes to prevent scrambling your eggs in the next step.
Combine ingredients: Once the chocolate mixture has cooled, whisk in the ¾ cup firmly packed brown sugar and ¼ cup granulated sugar until well combined. Add the 3 large eggs, incorporating them one at a time, whisking thoroughly after each addition until smooth. Stir in 1 teaspoon vanilla extract.
Add flour and salt: Introduce ¾ cup all-purpose flour and ¼ teaspoon salt into the mixture, gently stirring until fully merged. Be careful not to overmix to maintain that fudgy texture.
Bake brownies: Pour the brownie batter into your prepared baking pan, smoothing it out evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs clinging to it. This is key for that fudgy center.
Cool and prepare frosting: Allow the brownies to cool completely before adding the mint frosting. While waiting, prepare the mint frosting. In a large bowl with a handheld mixer (or use a stand mixer fitted with a paddle attachment), beat ½ cup softened unsalted butter on medium speed until creamy—about 2 minutes.
Mix frosting ingredients: With the mixer on low, gradually add in 2 cups powdered sugar, ½ to ¾ teaspoon peppermint extract, and ¼ cup milk or cream. Add the 2 drops of green liquid or gel food coloring as your mixer speed increases back to medium. Beat until completely smooth, about 3 minutes. If the frosting is too thick, add a splash more milk; if it’s too thin, add more powdered sugar.
Make the ganache: In a small saucepan over medium heat, heat ⅔ cup heavy cream while whisking occasionally until it is steaming but not boiling. Remove from heat and pour it over the 1 cup chocolate chips in a bowl. Stir until the chocolate is melted and the mixture is smooth. Let the ganache cool for at least 20 minutes before use.
Frost and layer: Once your brownie base is entirely cool, use a spatula to spread the mint frosting evenly over the brownies. Then, swiftly pour the cooled ganache over the mint frosting layer. You might notice it spreads on its own, but gently guide it into the corners if needed.
Set it in the fridge: Place your completed pan of brownies in the refrigerator to allow the ganache to set completely—at least 2 hours for best results.
Cut and serve: When you’re ready to enjoy your brownies, use the foil overhang to lift them out of the pan. Peel back the remaining foil and transfer the brownie block onto a large cutting board. With a sharp knife, make quick cuts to prevent the ganache from smearing onto the mint layer. Cleaning the knife between cuts helps maintain a neat appearance for each brownie.
Storing & Reheating
To keep your Mint Chocolate Brownies fresh, store them in an airtight container at room temperature for up to 1 week. If you prefer to extend their life, refrigerate them in the same container, ensuring they’re covered to keep them moist. For long-term storage, freeze them for up to 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy them again. Note that flavor and texture may slightly change after freezing, but a quick warm-up in the oven or microwave can restore some of that freshly baked decadence.
Chef’s Helpful Tips
- Avoid overmixing: This is important in both brownie mixtures and frosting. Overmixing can lead to dense brownies.
- Use room temperature ingredients: Ensure your eggs and butter are at room temperature for even mixing and the best texture.
- Don’t rush cooling: Allow your brownies to cool completely before frosting to prevent the frosting from melting.
- Play with flavor: Feel free to adjust the amount of peppermint extract to suit your taste, or even try using different flavorings like orange or vanilla.
- Consider chilling the ganache: If it’s too runny, a little chill time in the fridge can help it thicken up before pouring.
The beauty of Mint Chocolate Brownies lies in their exceptional balance of flavors and textures—perfectly fudgy, vibrantly minty, and utterly delectable. The combination of chocolate and mint makes them a delightful choice for any occasion, especially around St. Patrick’s Day when that touch of green feels especially festive. I encourage you to play around with the flavors or decorations, perhaps adding chocolate shavings, or even a sprinkle of sea salt on top of that luscious ganache. Enjoy these chewy, minty treats, and I guarantee they will become a favorite in your recipe repertoire.
Recipe FAQs
Can I substitute the butter in this recipe?
Absolutely! You can use coconut oil or a plant-based butter substitute if you’re looking for a dairy-free option. Just remember that the flavor may be slightly different since butter brings a richness that’s hard to replicate.
Is there a way to make these brownies gluten-free?
Definitely! You can substitute the all-purpose flour for a 1:1 gluten-free flour blend or almond flour. Just be sure to confirm that all other ingredients, like chocolate chips, are gluten-free.
How should I store leftover brownies?
Keep your leftover brownies in an airtight container at room temperature if you plan to enjoy them within a week. If longer storage is needed, refrigerate or freeze them for later enjoyment. Just remember to tightly wrap them before refrigerating or freezing.
How can I prevent the ganache from being too runny?
If your ganache seems thin after pouring it over the mint frosting, let it set for a few minutes before pouring. Additionally, adding a bit more chocolate can help thicken it. If it’s still too runny, you may need to refrigerate it briefly until it firms up more.
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📖 Recipe Card
Mint Chocolate Brownies | Easy St Patrick’s Day Fudgy Brownies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Mint Chocolate Brownies are rich, fudgy treats that feature a layer of mint frosting and chocolate ganache. With simple ingredients and easy preparation, these delicious brownies are perfect for celebrations or casual baking days.
Ingredients
- ½ cup (113g) unsalted butter cut into 6-8 slices
- 8 ounces (227g) semi-sweet chocolate coarsely chopped
- ¾ cup (150g) firmly packed brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 2 cups (240g) powdered sugar
- ¼ cup (60ml) milk or cream
- ½ to ¾ teaspoon peppermint extract
- 2 drops green liquid or gel food coloring
- 1 cup (175g) semi-sweet chocolate chips
- ⅔ cup (160ml) heavy cream
Instructions
- Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
- In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
- Whisk sugar into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
- Pour the batter into the prepared pan. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before moving on to the mint frosting and chocolate ganache layers.
Notes
For a stronger mint flavor, adjust the peppermint extract to your taste.
Ensure brownies are cooled completely before adding frosting to retain the best texture.
Feel free to decorate with additional chocolate chips or sprinkles on top.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 22g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
