Mint Chocolate Brownies
Fudgy chocolate brownies topped with a creamy mint layer and silky smooth ganache!
Servings 24 brownies
Calories 321kcal
Ingredients
Brownie
- 4 oz unsweetened baking chocolate chopped
- 1/2 cup unsalted butter 4 oz
- 2 cups sugar 14 oz
- 3 eggs
- 2 tsps vanilla
- 1 cup all- purpose flour 4.25 oz
Mint Cream
- 8 oz cream cheese softened
- 2 Tbsps unsalted butter softened
- 1 Tbsp cornstarch
- 1 can sweetened condensed milk 14 oz
- 1 egg
- 1 tsp peppermint extract
- green food gel
Chocolate Ganache
- 6 oz semi-sweet chocolate
- 1/2 cup whipping cream 4 fl oz
Instructions
- Preheat oven to 350℉. Grease a 9x13 baking pan and line with parchment paper for easy lifting, set aside.
- Melt chocolate and ½ cup of butter in a double boiler, stirring regularly until smooth. Remove from the heat and allow it to cool slightly.
- In a medium bowl, beat the sugar, 3 eggs, vanilla, and flour until just combined. Add the chocolate mixture and beat until combined.
- Spread the brownie batter in the prepared baking pan and bake for 15 minutes, or until set, but not cooked all the way through.
- In a stand mixer, beat cream cheese, 2 Tbsp butter, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then beat in remaining egg, peppermint extract and green food coloring.
- Pour over brownie layer. Bake for 30- 35 minutes or until set. Once baked, cool to room temperature before making the ganache.
- While you make the ganache, place the brownies in the fridge so that they will be slightly chilled. Heat the cream in the microwave until hot, in 20 second bursts. Pour over the chocolate and let sit for 5 minutes. Mix until smooth.
- Pour the ganache over the bars, allow it to cool, then chill in the fridge until set before cutting into bars and serving.
Notes
- It is easier to melt the chocolate and butter if the butter is room temperature and cut into chunks.
- If you pour the ganache on the brownies while they are still quite hot, the ganache could become too runny.