If you love the little chocolate after- dinner mints you get with your check at diners, then you will really really love these rich chocolate mint brownies. A thick brownie base is topped with a creamy mint buttercream frosting and then a smooth chocolate ganache is poured over it all….to die for!
This recipe calls for a 15″ x 10″ jelly roll pan, so the yield is generous, but they freeze very well!
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Ingredients
- BROWNIE BASE:
- 3 cups sugar
- 3 cups flour
- 1 cup cocoa powder
- 2 tsp. salt
- 6 eggs
- 1 1/2 cups vegetable oil
- 3/4 cup buttermilk
- MINT BUTTERCREAM:
- 1/2 cup butter softened
- 5 cups powdered sugar sifted
- 2 tsp. peppermint extract
- 1/2 tsp. salt
- 4 TBSP. milk or cream
- 4 drops green food coloring optional
- CHOCOLATE TOPPING:
- 2 cups semi sweet chocolate chips
- 6 tbsp,. butter
Ingredients
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Instructions
- Preheat the oven to 350. Line a 15" x 10" jelly roll pan with foil and grease well.
- Combine all brownie base ingredients in a bowl and mix very well. Pour onto the prepared pan and bake for 25 minutes or until a toothpick comes out clean. Cool completely.
- Combine the powdered sugar and butter in the bowl of a standing mixer and beat until smooth. Add milk and mint extract and beat until smooth and of good spreading consistency. You may need to add a little more milk. Spread evenly over the brownie base and chill.
- In a small saucepan, melt the butter. Add the chocolate chips and stir until smooth. Pour over the mint layer and chill. Cut into squares when firm.