Shamrock Mint Brownies Ganache (Printable version)

Fudgy chocolate brownies layered with refreshing mint cream and silky chocolate ganache.

# Ingredient list:

→ For the Brownies

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ For the Mint Cream Layer

09 - 1/4 cup unsalted butter, softened
10 - 1 1/4 cups powdered sugar
11 - 2 tablespoons whole milk
12 - 1/2 teaspoon peppermint extract
13 - Green food coloring (optional)

→ For the Chocolate Ganache

14 - 1/2 cup heavy cream
15 - 4 oz semisweet chocolate, chopped

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a mixing bowl, whisk melted butter and sugar until combined. Add eggs and vanilla, whisking until smooth.
03 - Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined—do not overmix.
04 - Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
05 - Cool brownies completely in the pan on a wire rack.
06 - Beat butter until creamy. Gradually beat in powdered sugar, milk, and peppermint extract until smooth. Add green food coloring as desired.
07 - Spread mint mixture evenly over cooled brownies. Chill in the refrigerator for at least 30 minutes.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then whisk until glossy and smooth.
09 - Spread ganache over chilled mint layer. Refrigerate at least 30 minutes, until set.
10 - Lift brownies from the pan using parchment overhang. Cut into squares and serve.

# Expert Tips:

01 -
  • The texture contrast between fudgy brownie, creamy mint, and silky ganache is absolutely addictive
  • These look impressive but come together with simple techniques you already have
  • The mint flavor is refreshing without being overpowering—perfect for converting skeptics
02 -
  • Let your brownies cool completely before adding the mint layer or it will melt into a weird swirl
  • Overbeating the mint filling makes it too soft to spread—beat just until smooth and stop
  • The ganache should be slightly warm but not hot when you pour it—if it is too hot it will melt your mint layer
03 -
  • For extra boozy depth, replace half the peppermint extract with crème de menthe and reduce the milk slightly
  • Add a pinch of sea salt on top of the ganache before it sets for that salted chocolate effect

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