Shamrock Mint Brownies Chocolate (Print Version)

Fudgy chocolate brownies with cool mint cream and glossy ganache offer a rich, refreshing layered dessert experience.

# What You’ll Need:

→ Brownie Base

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

→ Mint Cream Layer

09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tbsp milk
12 - 1/2 tsp peppermint extract
13 - Green food coloring, as desired

→ Chocolate Ganache

14 - 1/2 cup semi-sweet chocolate chips
15 - 1/4 cup heavy cream
16 - 1 tbsp unsalted butter

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a medium saucepan or microwave. Whisk in sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until just combined. Spread batter evenly in prepared pan.
03 - Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
04 - Beat softened butter until smooth. Gradually add powdered sugar, milk, and peppermint extract, beating until light and fluffy. Mix in green food coloring until desired shade is reached.
05 - Spread the mint cream evenly over the cooled brownie base. Refrigerate for 30 minutes.
06 - Place chocolate chips and butter in a heatproof bowl. Heat cream until just simmering and pour over the chocolate; let sit 2 minutes, then stir until smooth.
07 - Pour ganache over the mint layer and spread evenly. Chill brownies at least 30 minutes before slicing. Lift brownies from pan using parchment, cut into squares, and serve.

# Expert Tips:

01 -
  • The contrast between fudgy warm chocolate and cool mint is absolutely irresistible
  • They look impressive but come together faster than youd expect
  • The ganache sets perfectly, making them easy to transport and share
02 -
  • Letting the brownies cool completely before adding the mint layer prevents it from melting into a weird swirl
  • Room temperature ingredients for the mint cream means no curdling or separation
  • The ganache sets fast once poured, so work quickly and spread it evenly
03 -
  • Use a scale for the cocoa powder and flour—too much flour makes brownies cakey instead of fudgy
  • Warm your knife under hot water and wipe it clean between cuts for the sharpest edges

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