These Brownies with a Mint Buttercream and Chocolate Frosting are devilishly delicious! The mint buttercream layer in the middle is a nice departure from the brownie bottom and insanely rich chocolate frosting. These are the perfect St. Patrick's Day dessert, especially since the mini buttercream center is green and such a nice surprise when you bite into it! I found the recipe from Sally's Baking Addiction, one of my go-to places for inspiration. While I love to create my own recipes, I also appreciate when I find people who are baking insomniacs like me and won't stop until the recipe is just right. Sally McKenney is one of those people!
These take a little longer to make, but trust me, they are well worth the wait! And, they freeze really well. While these aren't our super secret Triple Chocolate Brownie recipe, they are super delicious! Bake them with us live this Sunday on Talkshop.live!
- 1 cup (230g) unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 3 Tablespoons (85g) all-purpose flour
- 1/4 cup (21g) natural unsweetened cocoa powder
Mint Frosting Layer
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners sugar
- 2 Tablespoons (30ml) milk
- 1/2 teaspoon peppermint extract
- 1 drop liquid or gel green food coloring
- 1/2 cup (115g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
- For the brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°. Line the bottom and sides of a 9 x13'' baking pan* with aluminum foil or parchment paper, spraying all areas with cooking spray such as Pam, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- For the mint frosting layer: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Frost cooled brownies, and place the baking sheet in the refrigerator. This allows the frosting to set on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
- For the chocolate layer: Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the pan, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
- Once chilled, remove from the refrigerator, lift up from the pan and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: I recommend freezing the baked brownies, then thawing overnight in the refrigerator, then frosting with the mint and then the chocolate topping. This way the topping is nice and fresh. OR you can freeze the finished brownies, thaw overnight in the refrigerator and cut into squares.
- Peppermint Extract: I always recommend using peppermint extract in these brownies, I find that mint extract tastes more like spearmint toothpaste than true mint flavor.
- You're probably wondering what else I could possibly write about brownies, but I want to let you know that this brownie recipe is a combination of these brownies and these brownies, only made into a larger batch for a bigger pan. If you'd like to make this recipe in a 9 x 9 or 8 x 8 size square baking pan, please halve the frosting and the chocolate topping. Then use this brownie recipe as the bottom layer.