Chocolate Mint Brownies

Soft and fudgy chocolate mint brownies are layered with a mint frosting and topped with chocolate ganache. Everyone loves this decadent mint brownie recipe!

Prep Time: 20

Cook Time: 20

Chill Time: 2

Total Time: 2 40

Servings:

Ingredients

Brownies

1 (18-ounce) box brownie mix , plus ingredients on box
10 thin mint cookies or mint Oreos , chopped (optional)

Mint Frosting

¼ cup salted butter , softened
2-3 Tablespoons heavy cream or milk
2 cups powdered sugar
½ teaspoon peppermint extract
3-4 drops green food coloring

Chocolate Ganache

1 cup semi-sweet chocolate chips
6 Tablespoons salted butter

Optional: 1/2 cup chopped Andes mints for topping

Instructions

Brownies

Preheat the oven according to package. Make brownie mix according to package. Fold in 10 chopped mint cookies, if desired.
Line a 9×9-inch pan with parchment paper or spray with nonstick spray. Pour in the batter. Bake according to package directions, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about an hour.

Mint Frosting

In a medium bowl, beat together 1/4 cup butter, 2 cups powdered sugar, 2-3 Tablespoons cream, 1/2 teaspoon peppermint extract, and a few drops green food coloring until fluffy. Spread mint frosting over cooled brownies with a spatula. Refrigerate 1 hour.

Chocolate Ganache

In a microwave-safe bowl, add 6 Tablespoons butter and 1 cup chocolate chips. Microwave 1 minute. Stir and microwave an additional 30 seconds, if needed, until smooth.
Pour over green frosting and spread evenly by tipping pan from side to side. Chill 1 hour before cutting.
Slice with a plastic knife for a smooth cut.

Notes

To cut: Use a sharp knife or plastic knife to cut brownies into squares. For cleaner cuts, wipe the knife off with a paper towel each time you make a cut.

Cookie topping: Add a few pieces of chopped mint cookies on top of the brownie batter right before baking. You could even use leftovers of this Andes mint cookies recipe!

Food coloring: The green food coloring is optional - feel free to omit it if desired.

Variations:

Instead of the chocolate ganache, you could drizzle it with melted chocolate.
You could skip the ganache and top frosting with some additional chopped cookies.

Cutting: Let bars sit at room temp for 5-10 minutes prior to cutting to keep from cracking. Use a sharp knife to cut brownies into squares. For cleaner cuts, wipe the knife off with a paper towel each time you make a cut.

Storage: Cover with plastic wrap or place in an airtight container. Store in fridge for up to 5 days.

Freeze: Cut into squares, and wrap each square in foil or plastic wrap. Place in an airtight container or freezer bag and store in freezer for 2 to 3 months.

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