Mint Brownies
Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.
Servings: 14 bars
Cost: $4.58
Equipment
- 9 x 9-inch baking pan
Ingredients
- 1 (17.8-ounce) package brownie mix and the ingredients called for on the package
- 6 regular Oreos finely chopped, leave the creme filling inside
Frosting
- 3 ounces cream cheese full-fat
- 4 tablespoons unsalted butter
- 1 teaspoon peppermint extract not mint
- 1/16 teaspoon salt
- 2 cups powdered sugar
- Green food coloring optional
Ganache
- 1 cup + 2 tablespoons milk chocolate chips or semi-sweet chocolate chips if desired
- 2/3 cup heavy cream full-fat
- 1 tablespoon unsalted butter
Instructions
Brownies
- Preheat oven to 350°F. Line a 9x9-inch (8x8-inch works, but I prefer 9x9) baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies—do not add the fudge packet if it came with your brownies (reserve the packet for later). Very finely chop 6 Oreos and add to the brownie ingredients. Stir everything together to make a thick batter.
- Transfer to the prepared pan and bake according to package instructions, taking care not to overbake. As soon as the brownies are baked, remove from oven and allow to cool for 3–4 minutes. If you had a fudge packet, spread it over the brownies now. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
Cream Cheese Frosting
- In a large bowl, beat together the (softened to room temperature, not melted) cream cheese and butter until smooth and creamy. Add peppermint extract to preference; I use 1 teaspoon (see note 1). Add the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first, but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return brownies to the fridge while preparing the ganache.
Ganache
- Measure chocolate chips into a heatproof bowl and set aside. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 60–90 seconds. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with a pot lid or plate to keep in the heat. Let stand 5 minutes, then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to fully melt.
- Let ganache stand for 10–15 minutes to thicken. Whisk again, then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy—don’t immediately refrigerate). Then refrigerate for 2–3 hours or until chocolate topping is firm.
- Using the overhang of parchment paper, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and slice in quick cuts.
Notes
Note 1: The strength of the peppermint extract varies from brand to brand; I use McCormick extract and 1 teaspoon is perfect for me. Taste the frosting and decide if you'd like more, up to 1 and 1/2 teaspoons.
Storage: Keep leftovers in a sealed container in the fridge for up to 3–4 days. Freezing isn’t recommended; the dairy in the ganache and frosting doesn’t hold up well when frozen and thawed.
Nutrition
Serving: 16bars | Calories: 339kcal | Carbohydrates: 48.4g | Protein: 3g | Fat: 15.9g | Cholesterol: 23.4mg | Sodium: 109.3mg | Fiber: 1g | Sugar: 38.2g