Mint Chocolate Brownies

Chocolate mint lovers, this is for you! Check out these Fudgy Mint Chocolate Brownies! They are so full of texture with dense moist and fudgy brownie topped with a layer of silky smooth and creamy peppermint white chocolate ganache and then another layer of dark chocolate ganache. They are rich and delicious!

WHY YOU WILL LOVE THIS RECIPE

• Fudgy cocoa brownie - the base is my recipe for Better than Box Mix Brownies recipe and they are so rich, chewy and delicious!

• Mint white chocolate ganache - a creamy white chocolate truffle layer is sandwiched between the brownie and another layer of chocolate. It's like the smooth filling of a peppermint patty!

• Dark chocolate ganache - silky dark chocolate ganache forms the top layer of these ultra decadent brownies.

INGREDIENTS

• Ccocoa powder - you can use either Natural or Dutch process cocoa powder in this recipe for the brownie batter. Use a good quality cocoa since it forms the bases of the brownies.

• Pure white chocolate - use pure white chocolate that doesn't contain any vegetable oils or hydrogenated oil. Pure white chocolate should contain only cocoa butter as the fat.

• Dark chocolate - the ganache topping works best with semisweet or dark chocolate. Do not use bittersweet chocolate since it may cause the ganache to separate due to its higher cocoa content.

STEP BY STEP INSTRUCTIONS FOR TRIPLE CHOCOLATE BROWNIES

There are three parts to make these peppermint brownies, but it is still pretty simple! There is just some chill time needed in between. First we need to make the fudgy brownie base:

First make the brownie base.

• STEP 1). Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed for 2-3 minutes until creamy and lemon-coloured. You can also use an electric hand mixer.

• STEP 2). Make the cocoa mixture. Heat butter in a saucepan until completely melted and very hot (it will start crackling). Remove from heat and whisk in icing sugar, cocoa powder and salt until smooth.

• STEP 3). Mix in the cocoa mixture. When the eggs are pale and thick, add the warm cocoa mixture and beat for 30 seconds until smooth and shiny. Add the flour and mix it in on low speed. It should be smooth and glossy, like thick hot fudge.

• STEP 4). Bake. Pour the batter into your prepared pan bake for about 25 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Make sure you do not over-bake these or they will be dry.

• STEP 5). Cool. Transfer pan to a wire rack and let brownies cool completely in the pan.

HOW TO MAKE CHOCOLATE GANACHE

• To make the peppermint ganache, combine the chopped white chocolate, cream and peppermint extract in a heatproof bowl over a saucepan with an inch of barely simmering water and stir until completely melted and smooth. Pour it over the brownie in the pan and place in the fridge for at least 30 minutes until set.

• To make the dark chocolate ganache, heat cream until it just comes to a simmer over the stove or in the microwave. Immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes. Stir until silky smooth and glossy. If any chocolate remains unmelted, just heat very gently in the microwave for a few seconds and keep stirring. DO NOT OVER HEAT. Pour it over the peppermint ganache layer and refrigerate for at least 1 hour before lifting out and cutting into squares.

RECIPE FAQ

What type of cocoa should I use to make Mint Chocolate Brownies?

You can use either natural or Dutch Process cocoa powder to make these brownies! Since brownies do not have any raising agents such as baking soda or baking powder, it really doesn't matter from a technical standpoint.

Which type of cocoa you use it completely up to your taste preference. Natural cocoa has a more fruity and slightly sour taste while Dutch cocoa is more caramel-like with a slighty smoky note which many people perceive as being more intensely chocolatey (although I disagree!). Dutch cocoa will also give you a darker colour.

You can read more about the differences between Natural and Dutch Process cocoa here.

How do I store these brownies?

Since ganache is stable at room temperature, you can store these brownies in an airtight container at room temperature for up to 4 days, but they do taste really nice chilled from the fridge! When they are cold, the ganache layers set up firmly and have the most luxurious texture... it's creamy and almost chewy all at the same time!

Can I freeze mint chocolate brownies?

To freeze these brownies, I would recommend chilling them in the fridge first so that they are firm, then wrap them individually in plastic wrap and store in a resealable bag in the freezer for up to 3 months. If you would like to make them ahead, then wrap and freeze the entire slab and let thaw before slicing.

EXPERT BAKING TIPS

• It is really important to let these brownies chill in the fridge for 1-2 hours before slicing if you want to get nice clean slices. The two layers of ganache on top are nice and creamy and need some time to set before you serve it up!

• Whisk gently to make the chocolate ganache in order to avoid separating. Ganache can separate if over-heated or over-whisked.

If you love brownies, check out my other popular brownie recipes below!

Mint Chocolate Brownies

Christina Marsigliese

Fudgy cocoa brownies with a layer of creamy peppermint white chocolate ganache topped with another layer of dark chocolate ganache!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 2 hours hrs

Servings 16 brownies

Ingredients

  

Brownie batter:

• 2 large eggs at room temperature
• 1 cup 200g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• ⅔ cup 150g unsalted butter
• ⅓ cup 40g icing sugar
• ⅔ cup 56g cocoa powder
• ½ teaspoon salt
• ½ cup 71g all-purpose flour

White chocolate ganache:

• 5 oz 142g Pure white chocolate finely chopped
• 3 tablespoon 45ml 35% whipping cream
• ¼ tsp pure peppermint extract

Chocolate ganache:

• 4 oz 113g Dark chocolate finely chopped
• ¼ cup 60ml 35% whipping cream

Instructions

 

• Preheat oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at all sides.
• Place eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 2-3 minutes, until creamy and lemon-coloured, or use an electric hand mixer.
• Meanwhile, heat butter in a saucepan until completely melted and very hot (it will start crackling). Remove from heat and whisk in icing sugar, cocoa powder and salt until smooth.
• When the eggs are pale and thick, add the warm cocoa mixture and beat for 30 seconds until smooth and shiny. Add the flour and mix it in on low speed. It should be smooth and glossy, like thick hot fudge. Fold in chocolate chips.
• Pour the batter into your prepared pan bake for about 25 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Make sure you do not over-bake these or they will be dry. Transfer pan to a wire rack and let brownies cool completely in the pan.
• To make the white chocolate ganache, combine the chopped white chocolate, cream and peppermint extract in a heatproof bowl over a saucepan with an inch of barely simmering water and stir until completely melted and smooth. Pour it over the brownie in the pan and place in the fridge for at least 30 minutes until set.
• To make the dark chocolate ganache, heat cream until it just comes to a simmer over the stove or in the microwave. Immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes. Stir until silky smooth and glossy. If any chocolate remains unmelted, just heat very gently in the microwave for a few seconds and keep stirring. DO NOT OVER HEAT. Pour it over the peppermint ganache layer and refrigerate for at least 1 hour before lifting out and cutting into squares.