Time: 1 hour
Yield: 12 servings
No matter the weather outside, it's nice to have a dessert that encourages you to chill and relax! Minty Brownies have layers of fudgy brownie and creamy ganache sandwiching a gorgeous green and refreshingly cool mint buttercream. Every part of Minty Brownies is rich and melt-in-your-mouth delightful; it's a dessert that feels light and icily satisfying. Why would you have an after-dinner mint when you can have these instead?
IngredientsFor the brownies: • 1 (roughly 18-ounce) box brownie mix, plus the ingredients called for on the box For the buttercream: • 1/2 cup butter, softened • 2 cups powdered sugar • 1/2 teaspoon mint extract • 1 1/2 tablespoons heavy cream • green food coloring, optional For the ganache: • 1 1/2 cups chocolate chips • 3/4 cup heavy cream
Preheat the oven to 350 degrees F.
Grease a 9x13-inch pan with cooking spray.
Prepare the brownie batter according to package directions.
Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Let the brownies cool to room temperature in the pan.
In a large bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the butter until fluffy.
Add the powdered sugar and beat until combined.
Add the mint extract and the heavy cream, beating until combined.
Add a few drops of green coloring to the buttercream.
Spread the buttercream over the cooled brownies in an even layer and place the pan in the refrigerator.
Place the chocolate chips in a medium, heatproof bowl.
In a small saucepan over medium heat, heat the heavy cream until bubbles begin to break the surface around the edges of the saucepan.
Turn off the heat.
Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 minutes.
Whisk the heavy cream and chocolate together until a smooth and shiny sauce forms.
Pour the chocolate ganache over the buttercream layer in the pan.
Refrigerate until the ganache has set, about 15 minutes.
Slice and serve.