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.
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!
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)
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:
YIELD: 9 brownies
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