St. Patricks Day Mint Brownies (Printable)
Fudgy brownies with creamy mint frosting and chocolate ganache, ideal for St. Patrick's Day festivities. A sweet green delight!
# What You Need:
→ Brownie Layer
01 - 7 ounces unsalted butter
02 - 7 ounces semisweet chocolate, chopped
03 - 1 1/4 cups granulated sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 teaspoon salt
→ Mint Frosting
08 - 1/4 cup unsalted butter, softened
09 - 1 1/2 cups powdered sugar
10 - 2 tablespoons whole milk
11 - 1/2 teaspoon pure peppermint extract
12 - Green food coloring, as needed
→ Chocolate Ganache
13 - 3.5 ounces semisweet chocolate, chopped
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess to overhang for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), melt the unsalted butter and semisweet chocolate designated for the brownie layer. Stir continuously until the mixture is smooth and fully incorporated. Remove from heat and allow to cool slightly.
03 - Gradually whisk the granulated sugar into the cooled chocolate mixture. Incorporate the large eggs one at a time, ensuring each egg is fully combined before adding the next. Stir in the vanilla extract.
04 - Gently fold in the all-purpose flour and salt until just combined. Exercise caution not to overmix the batter to maintain a tender crumb.
05 - Pour the brownie batter into the prepared 9x9-inch baking pan and spread evenly. Bake for 30–35 minutes, or until a wooden skewer inserted into the center emerges with moist crumbs attached. Allow the brownies to cool completely within the pan on a wire rack.
06 - For the mint frosting, cream the softened unsalted butter in a mixing bowl until light and fluffy. Gradually incorporate the powdered sugar and whole milk, beating until the frosting is smooth and aerated. Stir in the pure peppermint extract and a few drops of green food coloring until the desired vibrant green hue is achieved.
07 - Carefully spread the prepared mint frosting evenly over the completely cooled brownie layer. Transfer the pan to the refrigerator and chill for 20 minutes to allow the frosting to set firmly.
08 - For the chocolate ganache, gently heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate and unsalted butter in a heatproof bowl. Let the mixture stand undisturbed for 2 minutes, then stir vigorously until the ganache is smooth, glossy, and fully emulsified.
09 - Carefully pour the warm chocolate ganache over the chilled mint frosting layer, spreading it evenly to cover the entire surface. Return the pan to the refrigerator and chill for at least 30 minutes, or until the ganache is completely set.
10 - Using the parchment paper overhang, carefully lift the brownies from the baking pan. Place on a cutting board and slice into 16 uniform squares. Serve chilled or at room temperature, as preferred.
# Expert Tips:
01 -
- This recipe delivers a triple threat of fudgy brownie, creamy mint, and glossy chocolate that looks incredibly impressive but is surprisingly approachable.
- It's the kind of show-stopping dessert that brings a little extra cheer and color to any celebration, not just St. Patrick's Day!
02 -
- The biggest secret to truly fudgy brownies is to never, ever overbake them; pull them from the oven when a toothpick still has moist crumbs attached.
- Chilling the brownies after each layer, especially before slicing, is absolutely crucial for clean, picture-perfect cuts and neat layers.
03 -
- For super neat slices, run your knife under hot water and wipe it clean between each cut.
- If you want to make these ahead, they store beautifully in an airtight container in the refrigerator for up to 3-4 days.