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Chocolate Mint Brownies with Peppermint Frosting and Chocolate Drizzle Recipe

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3.9 from 5 reviews

Deliciously rich and fudgy chocolate brownies layered with a refreshing peppermint cream frosting and a smooth chocolate ganache topping. Perfectly balanced with a hint of mint and a festive touch of green, these brownies make an irresistible treat for any occasion.

  • Total Time: 40 minutes
  • Yield: 16 servings

Ingredients

Brownie Layer

  • 18 ounce Brownie Mix (plus ingredients on package)
  • 1/2 cup Butter (softened)

Mint Cream Layer

  • 2 cups Powdered Sugar
  • 2 Tablespoons Milk or Cream
  • 1/2 teaspoon Peppermint Extract (NOT mint)
  • 1 drop Green Food Coloring
  • 4 Tablespoons Butter

Chocolate Layer

  • 4 Tablespoons Butter
  • 1 cup Semi-Sweet Chocolate Chips
  • Andes Mints (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch or 9-inch baking pan with parchment paper, pressing it into the sides. Alternatively, lightly spray the pan with non-stick cooking spray to prevent sticking.
  2. Make Brownie Batter: Prepare the brownie batter following the package instructions of the 18-ounce brownie mix, including any additional ingredients required. For a thinner brownie layer, halve the recipe.
  3. Bake Brownies: Pour the batter into the prepared pan and bake for 25-30 minutes, depending on pan size, or until a toothpick inserted comes out clean. The brownies should be slightly gooey but firm enough to set when cooled. Allow them to cool completely in the pan.
  4. Prepare Mint Cream Frosting: Whip together 4 tablespoons of softened butter, 2 cups of powdered sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of peppermint extract until light and fluffy. Begin with a small amount of peppermint extract as it has a strong flavor. Mix in one drop of green food coloring to achieve the desired color.
  5. Make Chocolate Layer: In the microwave, melt 4 tablespoons of butter and 1 cup of semi-sweet chocolate chips at 50% power in 45-second increments, stirring until smooth and fully melted.
  6. Assemble Brownies: Once the brownies have cooled completely, spread the mint cream frosting evenly over the brownie layer. Then, pour the melted chocolate mixture on top and spread it to cover the surface. Let the brownies set at room temperature or refrigerate to speed up the setting process.
  7. Cut and Serve: If parchment paper was used, carefully lift the brownies from the pan using the paper edges. Cut into 16 small squares. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Notes

  • Use peppermint extract, not mint extract, to avoid a medicinal taste.
  • Adjust the amount of peppermint extract to preference since it is very strong.
  • For thinner brownies, halve the batter recipe.
  • Melting chocolate slowly in the microwave prevents burning.
  • Using parchment paper makes removal and cutting easier.
  • Sharp knife dipped in hot water helps achieve smooth, clean cuts.
  • Optional: Add Andes Mints on top for an extra minty touch.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/chocolate-mint-brownies-with-peppermint-frosting-and-chocolate-drizzle-recipe/