Mint Brownies with Mint Buttercream & Chocolate Ganache

MINT BROWNIES with MINT BUTTERCREAM & CHOCOLATE GANACHE

3/12/2017

Mint Brownies with Mint Buttercream Frosting & Chocolate Ganache

With St. Patrick's Day bearing down on us fast, I thought it was time to re-post a family favorite recipe for Mint Brownies with Mint Buttercream Frosting and Chocolate Ganache.

These are a favorite at both Christmas time and St. Patrick's Day - chewy, fudgy brownies topped with the most light and fluffy Mint Buttercream Frosting, then glazed or drizzled with a Dark Chocolate Ganache.

Mint Brownies with Mint Buttercream & Chocolate Ganache ("Starbucks Peppermint Brownies")

We've called these "Starbucks Peppermint Brownies" for years...reminiscent of the mint brownies that once upon a time were in Starbuck's bakery case. Seems like a lifetime ago!

Who doesn't love a rich and chewy brownie, loaded with mint & dark chocolate chips? The Mint Buttercream Frosting has a secret ingredient that creates the lightest "crust" on top - similar to bakery frosting. And you can either pour the Dark Chocolate Ganache as a single layer on top, or drizzle on top of your cut brownies before serving. So pretty and fun!

These go FAST around here - and if I'm lucky, there will be a few of decadent brownies left to share!

Starbuck Peppermint Brownies ("Mint Brownies")

MINT BROWNIES with MINT BUTTERCREAM & CHOCOLATE GANACHE ("Starbucks Brownies")

Chewy, fudgy homemade Mint Brownies made fresh from scratch. These are good enough to eat alone – but truly decadent frosted with silky Mint Buttercream Frosting and glazed or drizzled with Dark Chocolate Ganache. We‘ve called these “Starbucks Mint Brownies” for years.
Perfect for Christmas or St. Patrick’s Day!

Mint Brownies with Mint Buttercream & Chocolate Ganache

INGREDIENTS:
BROWNIES:
½ cup butter
8 ounces chopped semi-sweet chocolate (Ghirardelli Dark bars)
¾ cup granulated sugar
¼ cup light brown sugar (packed)
3 large eggs (room temperature)
2 teaspoons vanilla
½ cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa powder (unsweetened)
1/2 teaspoon salt
1 cup mint & dark chocolate chips (optional)

MINT FROSTING:
5 Tablespoons butter (softened)
1 Tablespoon light corn syrup
2⅓ cup powdered sugar
3 Tablespoons half & half or heavy cream
½ teaspoon peppermint extract
2-3 drops green food coloring
dash of salt

CHOCOLATE GANACHE (Glaze or Drizzle):
6 oz. dark chocolate bar, chopped fine (I use Ghirardelli dark)
½ cup heavy cream

HOW WE MAKE THESE:

In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in chopped chocolate, stirring constantly. Pour into a large mixing bowl and allow to cool slightly for 10 minutes.
Preheat oven to 350 degrees and lower oven rack to lower third position. Line an 8x8-inch or 9x9-inch square baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides.
Whisk the granulated and brown sugars into the cooled butter/chocolate mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla.
Gently fold in the flour, cocoa powder and salt. When blended, fold in the mint dark chocolate chips (optional).
Pour batter into prepared baking pan and bake for 28-33 minutes or until the brownies just begin to pull away from the edges of the pan. If you test with a toothpick, insert into the center and it will come out with only a few moist crumbs when done. Keep an eye on them after 28 minutes and DO NOT OVERBAKE.
Allow brownies to cool completely in the pan. As soon as they reach room temperature, cover the pan with plastic wrap to retain moisture in the brownies until you can frost.
Prepare Mint Frosting: In a stand mixer or with an electric hand mixer, beat butter until light and fluffy (3 minutes). Add mint extract, food coloring, corn syrup, salt and half of powdered sugar. Blend until powdered sugar is incorporated, then add remaining powdered sugar. Slowly add half & half (or heavy cream), mixing until the consistency is a little thinner than cake frosting, beat for 2 to 3 minutes until smooth and fluffy. Taste, and add additional mint extract or food coloring if desired.
Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.
Prepare Chocolate Ganache: While frosted brownies are in the freezer, heat heavy cream in a small heavy saucepan. As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over chopped chocolate. Let sit for 3 minutes, then blend with a whisk until combined, shiny and smooth.
Remove brownies from the freezer and carefully pour layer of chocolate ganache over top, smoothing with an offset spatula gently to spread without disturbing the Mint Frosting layer. If you prefer, you can drizzle the chocolate ganache on top of the Mint Frosting.
When ready to cut and serve, lift the brownies out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
Store the brownies in an airtight container at room temperature or in the refrigerator (if you prefer chilled brownies).

YIELD: 9 brownies

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