Chocolate Mint Brownie Dessert
Indulge in the ultimate combination of rich chocolate and refreshing mint with this decadent Chocolate Mint Brownie Dessert! Featuring three luscious layers—a fudgy brownie base, a creamy mint filling tinted with a hint of green, and a silky chocolate ganache topping—this dessert is a showstopper for any occasion. With simple ingredients like cocoa powder, peppermint extract, and semi-sweet chocolate chips, this recipe strikes the perfect balance of sweetness and flavor. Easy to prepare in just over an hour, including chilling time, this layered dessert is ideal for holidays, parties, or a special treat. Garnish with mint candies for an extra festive touch, and serve your brownie bars chilled or at room temperature for an irresistibly delicious dessert experience. Perfect for mint-chocolate lovers, this recipe is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 50 grams cocoa powder
- 0.5 teaspoons salt
- 240 grams powdered sugar
- 113 grams softened unsalted butter
- 1 teaspoons peppermint extract
- 4 drops green food coloring
- 120 milliliters heavy cream
- 170 grams semi-sweet chocolate chips
- 30 grams mint candies (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt 227 grams of unsalted butter over low heat. Once melted, remove from heat and whisk in granulated sugar and brown sugar until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in 2 teaspoons of vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Pour the brownie batter into the prepared pan and smooth it out with a spatula. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
While the brownies cool, prepare the mint layer by beating 113 grams of softened butter with the powdered sugar until creamy. Add the peppermint extract and green food coloring, mixing until fully combined and the color is uniform.
Spread the mint filling evenly over the cooled brownie layer. Place the pan in the refrigerator to chill for 20 minutes to set the mint layer.
Meanwhile, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl.
Let the mixture sit for 2-3 minutes, then whisk until smooth and glossy. Let the ganache cool slightly for about 5 minutes.
Pour the ganache over the mint layer, spreading it evenly with an offset spatula. Refrigerate the brownies for at least 1 hour or until the ganache is fully set.
Once set, carefully lift the dessert out of the pan using the parchment paper overhang. Cut into 12 squares or desired portions and garnish with mint candies if desired.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.8 g | 514% | |
| Saturated Fat | 235.0 g | 1175% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1617 mg | 539% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 813.6 g | 296% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 655.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 352 mg | 27% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
