Chocolate Mint Brownies Fudgy (Print Version)

Fudgy chocolate brownies with a refreshing mint ganache, topped with fresh mint for elegant indulgence.

# What You'll Need:

→ For the brownies

01 - 1/2 cup (113 g) unsalted butter
02 - 6 ounces (170 g) semi-sweet or dark chocolate, chopped or chips
03 - 1 cup (200 g) granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon peppermint extract
07 - 3/4 cup (95 g) all-purpose flour
08 - 1/4 cup (25 g) unsweetened cocoa powder
09 - 1/4 teaspoon salt

→ For the chocolate mint ganache topping

10 - 1/2 cup (120 ml) heavy cream
11 - 4 ounces (115 g) semi-sweet chocolate, chopped
12 - 2 tablespoons (28 g) unsalted butter
13 - 1/4 teaspoon peppermint extract, or to taste

→ Optional garnish

14 - 2 tablespoons fresh mint leaves, finely chopped
15 - 2 tablespoons crushed mint candies or chocolate mints

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine butter and chocolate in a heatproof bowl over simmering water, stirring until melted and smooth. Alternately, microwave in 20-second intervals, stirring between each, until fully melted. Allow mixture to cool slightly.
03 - Whisk granulated sugar into the melted chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition.
04 - Stir in vanilla extract and peppermint extract until evenly incorporated.
05 - Sift all-purpose flour, unsweetened cocoa powder, and salt over the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
06 - Pour batter into prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs. Remove from oven and let cool completely in the pan.
07 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate and butter in a heatproof bowl. Allow to sit for 2 minutes, then stir until glossy and smooth. Mix in peppermint extract to taste.
08 - Spread ganache evenly over cooled brownies. Garnish with chopped mint leaves and crushed mint candies if desired. Refrigerate brownies for at least 30 minutes to set the ganache before slicing.
09 - Lift brownies out of the pan using parchment overhang, cut into squares with a hot, clean knife, and serve chilled or at room temperature.

# Additional Notes:

01 - For clean cuts, refrigerate brownies before slicing and wipe the knife between each cut.
02 - Brownies remain moist if stored in an airtight container at room temperature for up to 3 days or in the refrigerator up to 5 days.
03 - For a classic 'grasshopper' variation, spread a whipped mint buttercream layer beneath the ganache.
04 - Use food-grade peppermint oil sparingly as a substitute for peppermint extract.

Go Back