It’s kind of a proven-but-not-really-proven scientific fact that you have to have a tried-and-true classic chocolate mint brownie recipe in your recipe files. These are so classic! Right? I mean, doesn’t everyone love a good chocolate mint brownie? Every time we have to take a treat to a potluck or various gathering, Brian always suggests (and by suggest, I mean, he kind of sort of begs) that we (and by we, I mean I) make these chocolate mint brownies. They are probably his favorite brownie although to be fair, he (and by he, I mean me, too) eats all brownies with gusto.
The combination of fudgy chocolate brownies topped with creamy mint frosting and finished off with a decadent layer of ganache is straight yum. I have an old, old, old recipe for similar brownies but they require using a special ingredient (canned chocolate sauce) that I never ever keep on hand. It was high time to get an equally delicious classic chocolate mint brownie recipe on here with every day pantry ingredients.
There’s something special about layered brownies (have you tried these magical layered brownies? If not, you probably better; they hold the answers to most of life’s problems). Today’s layered mint brownie version is undeniably awesome. Classic, delicious and best-ever worthy. And just to share one more humble opinion: these taste phenomenal when chilled. The end.
If you like a lot of mint (and/or frosting), consider doubling the mint layer.
- 10 tablespoons butter
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/4 cup honey
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup (4 tablespoons) butter, melted
- 2 tablespoons milk
- 1 teaspoon mint extract
- 2 drops green food coloring (optional)
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon mint extract
- For the brownies, preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan with cooking spray. (If using a glass baking pan instead of aluminum, decrease the baking temperature to 325 degrees F.)
- In a microwave safe bowl or in a saucepan on the stove, melt the butter. Stir in the cocoa, sugar and honey. Let cool to room temperature. Whisk in the eggs, one at a time. Stir in the flour, baking powder and salt and mix until combined.
- Spread the batter in the prepared pan and bake for 20-25 minutes. Cool completely in the pan.
- For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.
- For the ganache, heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.
- Cut into squares and serve. These taste best chilled in my humble opinion.
Recipe Source: brownie layer inspired by these classic BYU Mint Brownies (mint layer taken and adapted slightly from this old recipe)