It's no secret that I love mint and chocolate. Thin Mint Girl Scout Cookies, Mint Chocolate Fudge, and Andes Mint Cookies are some of my favorite go-to treats. Brownies are always delicious, but add a bit of mint and top with even more chocolate - and you've got a hit on your hands. These brownies are fantastic and were gone fairly fast. They are the perfect mix of mint and chocolate. Just make sure to have a glass of milk nearby!!
For the brownie layer:
{You can use a boxed brownie mix, or use the recipe below}
Ingredients:
1 stick butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 cup cocoa
1/4 teaspoon salt
Directions:
- Preheat oven to 350º
- Grease bottom of an 8x8 inch pan with cooking spray. For easier removal, line pan with foil and lightly grease the bottom.
- Combine the flour, cocoa and salt in a bowl and set aside.
- Melt the butter and add the sugar, stirring well to combine. Whisk in the vanilla and eggs. Blend well.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour batter into the prepared pan and bake for 20-25 minutes. Cool completely.
For the filling layer:
Ingredients:
2 1/2 cups powdered sugar
3 Tablespoons butter or margarine, softened
3 Tablespoons whipping cream
2 oz cream cheese, softened
1/8-1/4 teaspoon mint extract
2 drops green food coloring
Directions:
Ingredients:
2 1/2 cups powdered sugar
3 Tablespoons butter or margarine, softened
3 Tablespoons whipping cream
2 oz cream cheese, softened
1/8-1/4 teaspoon mint extract
2 drops green food coloring
Directions:
- Mix all filling ingredients until smooth and green color is consistent.
- Spread evenly over cooled brownies. Refrigerate 1 hour or until set.
For the chocolate ganache topping:
Ingredients:
1/3 cup whipping cream
1 1/3 cups semi-sweet chocolate chips
1/3 cup butter {not margarine!}
Directions:
Ingredients:
1/3 cup whipping cream
1 1/3 cups semi-sweet chocolate chips
1/3 cup butter {not margarine!}
Directions:
- In a saucepan, heat ganache ingredients over medium-low heat, stirring constantly until melted and smooth.
- Let cool for 10 minutes.
- Pour topping evenly over filling layer and spread to cover. Refrigerate 1-2 hours or until set.
- To serve, let it sit at room temperature for 10-15 minutes then cut into bars. Store covered in fridge.
Recipe adapted from Betty Crocker
