Thick, rich, and fudgy brownies topped with a creamy & smooth mint filling and then finished off with a chocolatey topping. These mint chocolate brownies are an indulgent sweet treat!
I’ve decided that I have officially hit an all-time low in life. My daughter is really into Shopkins and if I am being honest, so am I. They’re so cute and it brings me back to my childhood when I collected pogs (anyone remember those? ) and how fun it was to get an entire set and to open the little box they came in to see which ones you got. Anyways, my daughter loves watching the YouTube videos of the funny ladies opening up the Shopkin blind bags so I hear those videos every day, which basically means I have all the Shopkins memorized.
So yesterday my husband was looking for something and instead of finding it he found two Shopkins that my daughter had lost. I kid you not, he came out and showed my daughter the Shopkins he found and instead of her having this big reaction, I jumped up and excitedly yelled out “Oh, my gosh, dad found Netti Spaghetti & Phoebe Fork!!!” My husband gave me the weirdest-craziest-you-are-nuts look that I’ve ever seen and said “ok, I think it’s time I cancel the internet…..” and walked off. Hey, at least I knew their names, right?!? All those hours of watching & hearing the Shopkins videos finally paid off 🙂 Thank you YouTube!
These mint chocolate brownies are rich, sweet, and indulgent. Mint + chocolate is right up there with peanut butter + chocolate, at least in my dessert loving world 🙂
The base is an easy homemade brownie and then it’s topped with a cool & creamy mint filling, and it’s get’s finished off with a rich chocolate ganache. These are soooooo much easier than they appear. Promise. It’s best to let these sit in the fridge for several hours before trying to cut. You want them hard and cold so you get the nice clean cut lines. Otherwise, it will be too soft to get anything that resembles a bar.
Keep the extras stored in the fridge. We still have some in the fridge and 4 days after making them, they are still so delicious. Make these for a special dessert, a potluck, or even for St. Patrick’s Day because ya’ know they have green in them…… and green = perfectly acceptable leprechaun food to celebrate St. Patrick’s Day 🙂
- 1 cup (2 sticks) butter, melted
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 cups powdered sugar
- 2 tablespoons butter, softened
- 4 oz cream cheese, softened
- 1/2 teaspoon mint extract
- 3 tablespoons heavy whipping cream
- 3 drops green food coloring
- 5 tablespoons butter
- 1/3 cup heavy whipping cream
- 1 1/3 cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees. Place melted butter, sugar, cocoa powder and vanilla into your stand mixer or large mixing bowl. Mix on low-speed until combined and smooth, should take about 1 minute.
- Add eggs, one at a time, mixing well after each one.
- In a small bowl place flour and salt. Toss the two together with a fork to combine. Add these dry ingredients to the brownie batter and mix on medium speed for about 2 minutes or until smooth.
- Spray a 9×13 pan with cooking spray and spread the batter out into it. Bake for 25-35 minutes. Remove the pan from the oven and let the brownies cool completely.
- While your brownies cool make the chocolate topping. Combine the whipping cream, semi sweet chocolate chips and butter into a medium-sized sauce pan. Over medium-high heat, stirring constantly, heat until everything is melted and well combined. Should just take a few minutes. Set the pan aside to cool. You want this mixture to be lukewarm when you pour it over the mint filling.
- To make mint filling: get a medium-sized mixing bowl or use your stand mixer, and add powdered sugar, butter, cream cheese, mint extract, green food coloring and heavy whipping cream. Beat the ingredients for 2-3 minutes or until everything is well combined.
- When the brownies are completely cool spread the mint filling over the top. Put the pan into the fridge and allow it to set up for about 20 minutes. Once set, pour the chocolate topping over the mint and spread out evenly. Put back into the fridge for at least 3 hours so they can harden and set-up.
recipe adapted from here
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Do you want more desserts? Try these!