Easy-to-make mint brownies with a thick layer of mint frosting and a soft chocolate ganache topping.
Mint brownies
- When I was in my junior year of college at BYU, I worked for a bit at one of the Creamery’s in Provo. I’d work early in the morning, go to classes and do homework, and then wait tables at night. If you are from Utah and live near the Provo area you likely know about the BYU Creameries. They are pretty “famous” in and near Provo for their ice cream (Their Graham canyon ice cream contains all good things in life). They’re also known for their donuts and mint brownies.
- If you happened to be the first person at work when the orders came in, you got the oh-so-coveted responsibility of cutting up the mint brownies. This was the best responsibility because the small little corners or edge pieces that weren’t so pretty? They were fair game. Meaning, we were allowed to eat all ugly pieces. Naturally, I was always early to work. And I cut up and subsequently ate those edge pieces far, far too often!
- So, I feel that this experience has definitely made me an expert with all things mint brownies. And by expert, I mean, I don’t settle for second rate mint brownies. This recipe has been several months in the making. I’ve tried lots of different ingredients/quantities/methods and am so excited to finally share with you my very favorite mint brownies.
Mint brownie tips
- For easier bar removal, line the pan with parchment paper.
- Make sure the cream cheese and butter are softened to room temperature before beating; otherwise the frosting can get a bit lumpy and not mix smoothly.
- If your brownie mix comes with a fudge layer: leave it out of the mix and spread it onto the brownies straight from the oven instead; this gives you another delicious layer!
- Chop Oreos finely: we don’t want chunks of Oreos in the brownies, but rather for the small pieces to melt and further intensify the chocolate flavors in the brownies.
- Be patient in layering: the brownies need to be completely cooled and firm before adding the frosting and the frosting needs to be chilled before adding the chocolate ganache. Take your time layering this dessert for best results. I usually make the brownie base the night before!
- For easier slici
Ingredients
- 1 package (17.8 ounces) brownie mix AND ingredients called for on the back (I recommend Betty Crocker's Supreme Triple Chunk)
- 6 regular Oreos, finely chopped (leave the creme filling inside)
Frosting
- 3 ounces (88g) full-fat cream cheese
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon peppermint (not mint) extract
- 1/16 teaspoon fine sea salt
- 2 cups (225g) powdered sugar
- Optional: green food coloring
Ganache
- 1 cup + 2 tablespoons (200g) milk chocolate chips (or semi-sweet chocolate chips if desired)
- 2/3 cup (160g) full fat heavy cream
- 1 tablespoon (14.2g) unsalted butter
Instructions
- BROWNIES: Preheat the oven to 350 degrees F. Line a 9x9 inch (8x8 inch works, but we prefer 9x9) baking pan with parchment paper leaving an overhang. Follow package directions to prepare the brownies -- do NOT add a fudge packet if it came with your brownies (reserve the packet for later). Very finely chop up 6 Oreos and add to the brownie ingredients. Stir everything together to get a thick brownie batter. Transfer to the prepared pan and bake according to package instructions. Don't over-bake. As soon as brownies are baked, remove from the oven and allow to cool for 3-4 minutes. Now IF you had a fudge packet, spread it over the brownies here. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
- FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract (to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream, it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
- GANACHE: measure chocolate chips out in a heatproof bowl. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 1 to 1 and 1/2 minutes. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with the chocolate chips with a pot lid or whatever you have to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to further melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy, don't immediately refrigerate) and then refrigerate for 2-3 hours or until chocolate topping is firm.
- SERVE: using the overhang of parchment, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts.
Recipe Notes
- Note 1: the strength of the extract varies from brand to brand; I use McCormick peppermint extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you'd like more extract up to 1 and 1/2 teaspoons.
