Chocolate-Mint Brownies with Ganache

Why You’ll Love This Recipe

These Chocolate-Mint Brownies are the ultimate layered dessert. The brownie base is dense and chewy, the mint layer adds a creamy, cool contrast, and the ganache on top brings everything together with elegance and richness. They look impressive but are surprisingly easy to make. Plus, the mint-chocolate combo is a classic favorite that never goes out of style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownies:

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Unsweetened cocoa powder
• All-purpose flour
• Salt
• Baking powder

For the mint layer:

• Unsalted butter (softened)
• Powdered sugar
• Peppermint extract
• Heavy cream or milk
• Green food coloring (optional)

For the ganache:

• Heavy cream
• Semi-sweet or dark chocolate (chopped or chips)
• Butter (for shine and smoothness)

Directions

1. Preheat the oven: Set your oven to 350°F and grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. Make the brownie base: Melt butter in a saucepan or microwave. Stir in sugar, then eggs and vanilla. Add cocoa powder, flour, salt, and baking powder. Mix until smooth. Spread batter in the pan and bake for 25–30 minutes or until a toothpick comes out with moist crumbs. Let cool completely.
3. Make the mint layer: In a bowl, beat softened butter until creamy. Add powdered sugar, peppermint extract, and cream. Beat until fluffy and smooth. Add food coloring if using. Spread evenly over the cooled brownies. Chill for 15–20 minutes to set.
4. Make the ganache: Heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Add butter and stir until glossy. Let cool slightly.
5. Top with ganache: Pour the ganache over the mint layer and spread evenly. Chill until set, about 1 hour.
6. Slice and serve: Use a warm, sharp knife to slice for clean edges. Serve chilled or at room temperature.

Servings and timing

This recipe makes 16 squares. Prep time is 25 minutes, bake time is 30 minutes, and chill time is about 1 hour. Total time is approximately 2 hours including cooling and setting.

Variations

• Extra minty: Add crushed mint candies or chopped Andes mints on top of the ganache.
• Gluten-free: Use a 1:1 gluten-free flour substitute.
• Frosting-free option: Skip the mint layer for a simple chocolate ganache brownie.
• Mint chocolate chip: Stir mini chocolate chips into the mint layer.
• Darker chocolate: Use bittersweet chocolate in the ganache for a more intense finish.

Storage/Reheating

Store brownies in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 10–15 minutes before serving. These brownies can be frozen (without slicing) for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge.

FAQs

Can I use a boxed brownie mix?

Yes, you can use your favorite boxed mix for the base to save time—just make sure it’s thick and fudgy, not cakey.

Is peppermint extract the same as mint extract?

No, peppermint has a sharper, cooler flavor, while mint can be more herbaceous. Peppermint is preferred here.

Can I make these ahead of time?

Yes, they’re even better the next day once all the layers have set and flavors melded.

How do I get clean cuts?

Chill the brownies thoroughly and use a sharp knife wiped clean between each cut.

Can I use milk chocolate for the ganache?

Yes, but it will be sweeter. Semi-sweet or dark chocolate is best for balance.

Can I leave out the food coloring?

Absolutely. The green layer is traditional but not necessary for flavor.

What pan size is best?

An 8×8-inch pan makes thicker brownies, while a 9×9-inch pan gives slightly thinner layers. Both work well.

Can I make this dairy-free?

Use dairy-free butter and cream alternatives and dairy-free chocolate for each layer.

Will the ganache harden?

It sets firm enough to slice cleanly but stays soft and fudgy when chilled.

Can I double the recipe?

Yes, double and bake in a 9×13-inch pan. Adjust bake time by 5–10 minutes as needed.

Conclusion

Chocolate-Mint Brownies with Ganache are a rich, layered dessert that’s perfect for celebrations, holidays, or any time you want something special. With a fudgy brownie base, creamy mint filling, and silky ganache topping, they deliver indulgence in every bite. Beautiful, delicious, and easy to make ahead, this is a recipe you’ll return to again and again.

Chocolate-Mint Brownies with Ganache

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Chocolate-Mint Brownies with Ganache are a decadent layered dessert featuring a fudgy chocolate brownie base, a creamy mint layer, and a smooth chocolate ganache topping. Perfect for holidays, parties, or any special occasion.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 16 squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 cup unsalted butter, softened (for mint layer)
• 1 1/2 cups powdered sugar
• 1–2 tbsp heavy cream or milk
• 1/2 tsp peppermint extract
• 1–2 drops green food coloring (optional)
• 1/2 cup heavy cream (for ganache)
• 4 oz semi-sweet or dark chocolate, chopped
• 1 tbsp butter (for ganache)

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Instructions

1. Preheat oven to 350°F and grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. For the brownie base: Melt butter, then stir in sugar, eggs, and vanilla. Mix in cocoa powder, flour, salt, and baking powder. Spread into prepared pan and bake for 25–30 minutes. Let cool completely.
3. For the mint layer: Beat softened butter until creamy. Add powdered sugar, peppermint extract, and cream. Mix until fluffy. Add green food coloring if desired. Spread evenly over cooled brownies and chill for 15–20 minutes.
4. For the ganache: Heat cream until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth, then mix in butter. Let cool slightly.
5. Top brownies with ganache, spreading evenly. Chill for at least 1 hour until set.
6. Slice using a warm, sharp knife. Serve chilled or at room temperature.

Notes

• Use a boxed brownie mix for a quicker base.
• Chill well and use a clean knife for perfect slices.
• Omit food coloring if desired—flavor stays the same.
• Store in the fridge and let sit at room temp before serving for best texture.

Nutrition

• Serving Size: 1 brownie (1/16 of pan)
• Calories: 290
• Sugar: 28g
• Sodium: 90mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 50mg