Shamrock Mint Brownies (Printable)
Fudgy brownies with mint cream layer and chocolate ganache, perfect for festive indulgence.
# What You Need:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 4 oz semi-sweet chocolate, chopped
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/4 tsp salt
→ Mint Cream Layer
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1/2 tsp peppermint extract
13 - Green food coloring as needed
→ Chocolate Ganache
14 - 4 oz semi-sweet chocolate, chopped
15 - 1/4 cup heavy cream
16 - 1 tbsp unsalted butter
# How To Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a saucepan over low heat, melt butter and chocolate, stirring until smooth. Remove from heat.
03 - Whisk in sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
04 - Sift in flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
05 - Spread batter evenly in prepared pan. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely in the pan.
06 - Beat butter until creamy. Gradually add powdered sugar, milk, peppermint extract, and food coloring until smooth and spreadable.
07 - Spread mint cream evenly over cooled brownie base. Chill in refrigerator for at least 30 minutes.
08 - Place chocolate and butter in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let stand 2 minutes, then stir until smooth.
09 - Pour ganache over mint layer, spreading evenly. Chill for at least 1 hour until set.
10 - Lift brownies out using parchment overhang. Cut into 16 squares with a sharp knife, wiping blade between cuts for clean edges.
# Expert Tips:
01 -
- The mint and chocolate combination hits that perfect balance between refreshing and indulgent
- These brownies look impressive but come together with simple techniques anyone can master
02 -
- Make sure each layer is completely cool before adding the next or they will melt together
- Room temperature ingredients prevent the ganache from seizing when poured
03 -
- Use parchment paper overhangs like handles to lift the whole slab out easily
- Chill your pan for 10 minutes before pouring ganache for an extra glossy finish