- 3 Sticks butter, softened
- 2 c. Sugar
- 1/3 c. Cocoa powder
- 1/4 t. Salt
- 4 Eggs
- 2 t. Vanilla
- 1 1/2 c. Flour
- 1 lb. Powdered sugar
- 1/2 t. Mint or peppermint extract
- 1/4 c. Milk
- Green food coloring
- 1 c. Heavy cream
- 12 oz. Semisweet chocolate chips
If you are making brownies from a mix, follow the directions on the box to prepare a 9x13" pan of brownies, and skip ahead to Step 5. If you are making the brownies from scratch, preheat the oven to 350°F and spray a 9x13" baking pan with nonstick spray. In a large bowl, combine 2 sticks butter, sugar, cocoa powder, and salt. Beat until smooth.
Add eggs and vanilla, beating until smooth.
Add flour and beat on low speed just until all the flour is mixed in. Do not overbeat!
Spread the brownie batter evenly in the prepared pan, and bake for 25-30 minutes, until a toothpick inserted in the center of the brownies comes out clean or with just a few crumbs attached. Allow the brownies to cool completely before frosting.
While the brownies are cooling, make the mint frosting. Combine the remaining stick of softened butter with the powdered sugar, mint extract, and milk in a medium bowl. Beat until smooth. Add green food coloring, 2-3 drops at a time, until you get a shade of green you like. When the brownies are cool, spread the mint frosting evenly over the brownies. Make sure you go all the way to the edges.
In a microwave-safe bowl or glass measuring cup, combine the heavy cream and chocolate chips. Microwave for 30 seconds, then stir. Microwave for another 30 seconds, and stir again. Repeat until the chocolate ganache is completely smooth and shiny. Pour the ganaches slowly and evenly over the brownies. If you need to, you can use a clean spatula to push the ganache all the way to edges.
Put the brownies in the fridge to help the chocolate set, and they actually taste best cold! When the chocolate is set, remove the brownies from the fridge, cut, and serve. They are really rich, so I cut them into 24 bars at the most. You could even do 30 bars and be fine.
If you are making brownies from a mix, follow the directions on the box to prepare a 9x13" pan of brownies, and skip ahead to Step 5. If you are making the brownies from scratch, preheat the oven to 350°F and spray a 9x13" baking pan with nonstick spray. In a large bowl, combine 2 sticks butter, sugar, cocoa powder, and salt. Beat until smooth.
Add eggs and vanilla, beating until smooth.
Add flour and beat on low speed just until all the flour is mixed in. Do not overbeat!
Spread the brownie batter evenly in the prepared pan, and bake for 25-30 minutes, until a toothpick inserted in the center of the brownies comes out clean or with just a few crumbs attached. Allow the brownies to cool completely before frosting.
While the brownies are cooling, make the mint frosting. Combine the remaining stick of softened butter with the powdered sugar, mint extract, and milk in a medium bowl. Beat until smooth. Add green food coloring, 2-3 drops at a time, until you get a shade of green you like. When the brownies are cool, spread the mint frosting evenly over the brownies. Make sure you go all the way to the edges.
In a microwave-safe bowl or glass measuring cup, combine the heavy cream and chocolate chips. Microwave for 30 seconds, then stir. Microwave for another 30 seconds, and stir again. Repeat until the chocolate ganache is completely smooth and shiny. Pour the ganaches slowly and evenly over the brownies. If you need to, you can use a clean spatula to push the ganache all the way to edges.
Put the brownies in the fridge to help the chocolate set, and they actually taste best cold! When the chocolate is set, remove the brownies from the fridge, cut, and serve. They are really rich, so I cut them into 24 bars at the most. You could even do 30 bars and be fine.
