Rich, dense brownies topped with a cool creamy peppermint and a dreamy chocolate ganache. The perfect Mint Brownie! We love these served chilled. Since these have multiple steps, make them plenty ahead of time. They store well in the fridge if made a day or 2 ahead! If you like extra frosting and sweetness feel free to 1.5x the frosting ingredients. The photographs shown here are made with 1.5x frosting.
4 ounces unsweetened baking chocolate
1 cup butter (226g)
4 large eggs
2 cups (400g) sugar
1 teaspoon vanilla
1 1/4 cups (170g) flour
1/2 tsp baking powder
2 cups (227g) powdered sugar
4 tablespoons butter, extra softened
1 1/2 teaspoons peppermint extract
1–2 tablespoons milk
green food coloring
6 ounces (about 1 cup) semi-sweet or dark chocolate chips
6 tablespoons real butter
Note: I like to use unsalted butter in this step, if I have it on hand, and salted butter in all previous steps. You can however use either in either step! If using unsalted butter in the frosting and the brownies, add a couple pinches of salt to both. If you only have salted butter to use in this glaze step, that’s totally fine as well.
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil or parchment making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
For the Brownies:
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder.
While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, place in fridge or freezer to chill and prepare frosting.
Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Beat for a full 2-3 minutes to become light and fluffy. Spread frosting evenly over brownies and then place brownies in fridge to chill again.
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.