Ingredients
Brownie Base
- 16 ounce box brownie mix with the fudge packet included
- ¾ cup unsalted butter (room temperature)
Mint Buttercream
- 2 cups powdered sugar (sifted)
- 2 tablespoons heavy cream
- 1 teaspoon mint extract
- 3-4 drops green food coloring (McCormick brand used)
Chocolate Ganache
- 2 cups semi-sweet chocolate chips (Ghirardelli brand used)
- ⅔ cup heavy cream
- 2 tablespoons light corn syrup
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal of baked brownies.
- Make and Bake Brownies: Prepare the boxed brownie mix according to the package instructions for fudgy brownies, incorporating the fudge packet. Pour the batter into the prepared pan and bake for about 35 minutes until the edges are set, the top is crackly, and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Cool Brownies: Allow the brownies to cool completely in the pan before proceeding to the next layer.
- Prepare Mint Buttercream: In a large bowl, beat the room temperature butter with a handheld electric mixer on medium-high speed for 1-2 minutes until light and fluffy. Gradually add the sifted powdered sugar, mixing on low until fully combined; the mixture will be dry and crumbly.
- Add Mint Flavor and Color: Mix in the heavy cream, mint extract, and green food coloring. Beat for 1-2 minutes until the buttercream is fluffy and has a uniform light mint green color.
- Spread Mint Buttercream: Evenly spread the mint buttercream layer over the cooled brownies. Place the pan into the freezer for 20 minutes to chill the buttercream until it is firm and no longer soft or sticky.
- Make Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave on high for 1 minute, then let sit for 1 minute to allow the chocolate to soften. Stir until smooth. If needed, microwave for an additional 30 seconds and stir again to fully melt the chocolate.
- Add Corn Syrup to Ganache: Stir in the light corn syrup gently until the ganache is smooth and glossy.
- Cool Ganache: Allow the ganache to cool at room temperature for 5-6 minutes until thickened but still pourable.
- Top Brownies with Ganache: Remove the brownies from the freezer and gently pour the ganache over the chilled mint buttercream. Smooth into an even layer.
- Chill Final Brownies: Refrigerate the brownies for 2 hours or until the ganache is fully set.
- Slice and Serve: Use a sharp knife wiped clean between cuts to slice the brownies into 16 small or 9 large pieces. Serve chilled and enjoy.
Notes
- For easier slicing and clean layers, make sure the buttercream is well chilled and the ganache is completely set before cutting.
- Use parchment paper with overhang to easily lift the brownies out of the pan without breaking.
- Adjust the amount of mint extract to taste if you prefer a stronger or milder mint flavor.
- If you don’t have a microwave, the ganache can be made over a double boiler by gently heating the cream and then stirring in the chocolate chips until melted.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
