If you read my post on Friday, you’ll know that I adore mint and chocolate together. L.O.V.E. it. Like I want to marry it. You can serve them anytime, anywhere, and they will be gobbled up! Triple layers are involved here: oo-ey goo-ey brownies, rich & creamy mint buttercream frosting, and a smooth chocolate ganache on top. They are melt-in-your-mouth good.
Pour yourself a tall glass of milk, and get ready to enjoy a little piece of heaven.
Mint chocolate brownies are good anytime, but with St. Patrick’s Day coming up, they’re perfect for serving at parties, as dessert that night, or wrapping up all cute and giving away. Just watch…wherever you serve them, they’ll disappear fast!
The bottom layer brownie recipe has a handful of marshmallows in it–just enough to give the brownies that delicious ooey gooey texture. They are actually my go-to brownies, and I’ve made them all kinds of ways. If you’re not into mint, frost them with chocolate buttercream instead, and serve with vanilla ice cream. SO yummy.
I love how easy this recipe comes together. The brownies can be whipped up in just a few minutes, and you can make the frosting while they’re baking in the oven. Once the brownies are cool, you can frost them, then immediately add the ganache. They are worth every minute and every calorie . :)
The BEST chocolate mint brownies
- 3/4 tsp. salt
- 1 c. + 2 T. flour
- 1/3 c. cocoa
- 2/3 c. brown sugar
- 2/3 c. white sugar
- 1/2 c. chocolate chips
- handful mini marshmallows
- 3 eggs
- 2/3 c. butter melted
- 1 tsp. vanilla
- 4 ish cups powdered sugar
- 1/2 c. butter at room temperature
- 2-3 T. whole milk
- 1 tsp. mint extract
- dash salt
- 2-3 drops green food coloring
- 1-12 oz. bag chocolate chips I like Ghirardelli
- 1-2 T. heavy cream
- Brownies: Combine sugars and butter. Add eggs and vanilla, then cocoa. Mix in flour and salt. Stir in chocolate chips and marshmallows. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-28 minutes, or until well done. DO NOT overbake. Let cool to room temperature.
- Buttercream: Beat the butter and sugar together, then slowly add the milk while you continue beating, until you get a frosting consistency Mix in the extract and salt, then the food coloring. You can add more less of these last three to taste, and to the desired shade of green. Generously frost the brownies once they're cooled.
- Chocolate Ganache: Add chocolate chips and heavy cream to a microwave-safe glass bowl. Microwave for 30 seconds, stir, then cook in 10 second intervals until you can stir it smooth. Immediately pour on top of the frosting, and spread to cover. Refrigerate until the chocolate is firm.