Classic Chocolate Mint Brownies are yummy and fun for St. Patrick’s Day or any day you are craving some chocolate and mint. The moist brownie topped with mint frosting and then topped with more chocolate-delicious! Chocolate and mint go so well together!
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Ingredients Needed for Classic Chocolate Mint Brownies:
18.4 ounce box of your favorite brownie mix plus the ingredients needed for the brownie mix (I use Betty Crocker which requires-3 tbsps water, 1/2 cup oil and 2 eggs)
Mint extract or peppermint extract, if you prefer
Green food coloring
Semi-sweet chocolate chips
How to Make Classic Chocolate Mint Brownies:
Make brownie mix according to package directions. Bake in a 9 x 9 baking dish. Place foil or parchment paper in the bottom of the baking dish with extra parchment paper or foil hanging over the sides so that you can lift the brownies out of the pan to cut later. Bake until set-do not over bake (38-40 minutes).
Make the Mint Frosting:
Note: When adding the extract, start by adding 1/4 teaspoon and add more as your prefer.
Combine all of the frosting ingredients in a mixing bowl and blend until smooth and creamy.
Spread the mint frosting on top of the brownies and place the pan of brownies in the freezer for 15-20 minutes.
Make the Chocolate Ganache:
Just before the 20 minute freezer time for the mint is up, melt the butter and the chocolate chips in a microwave safe bowl, on half the power-I use the soften butter feature on my microwave. Stir every 20 seconds. Chocolate will continue to melt as you stir. Do not over heat.
Spread the chocolate ganache on top to the mint frosting and place back in the freezer for 20 minutes.
Remove from freezer and cut. Mine did not come out as clean as I would have liked this time-when I cut them into pieces. Freezing helps with that and wiping your knife off as needed between cuts.
We like to eat these brownies cold, so we store them in the refrigerator.
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Classic Mint Brownies
A soft fudgy brownie recipe with a decadent chocolate mint flavor.
- 18.4 ounce box Betty Crocker Brownie Mix plus: water, oil and eggs
- 3 cups powdered sugar
- 6 tbsps butter softened
- 1/4-1/2 tsp mint extract or peppermint extract, if preferred
- 3 drops green food coloring
- 4 tbsps milk
- 3/4 cup semi-sweet chocolate chips
- 3 1/2 tbsps butter
Make and bake boxed brownie mix according to the packaged directions. Bake in a 9 x 9 baking dish with parchment paper-with extra parchment paper sticking out over the edges to lift out of the pan later. Do not over bake-check a couple minutes before 40 minutes-brownie needs to be set.
Note: When adding the extract, begin with 1/4 tsp and taste frosting. Add more if desired. (I like the 1/2 tsp-but it may be strong to others)
After brownie has cooled completely, mix mint frosting ingredients in a mixing bowl with an electric mixer, until smooth and creamy.
Spread mint frosting on top of the brownie and place in the freezer for 15-20 minutes.
After mint frosting has set in the freezer, make the ganache: heat chocolate chips and butter in a microwave safe bowl, in the microwave. Heat on 1/2 power. Stir every 20 seconds until chocolate is smooth and creamy.
Spread ganache over the mint frosting and place back in the freezer for about 20 minutes or a little more, if desired. Freezing helps with cleaner cuts when cutting the brownies (as well as wiping your knife clean between cuts).
Cut brownies store in the refrigerator.
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