Mint Chocolate Chip Brownies (Printable)
Fudgy brownies infused with mint and chocolate chips, finished with a silky dark chocolate ganache.
# What You Need:
→ Brownie Base
01 - ½ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp pure vanilla extract
05 - ½ tsp mint extract
06 - ⅔ cup unsweetened cocoa powder
07 - ½ cup all-purpose flour
08 - ½ tsp salt
09 - ⅔ cup semisweet chocolate chips
→ Ganache Topping
10 - 4 oz dark chocolate, chopped
11 - ½ cup heavy cream
12 - 1 tbsp unsalted butter
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs, vanilla extract, and mint extract, whisking until fully incorporated.
03 - Sift the cocoa powder, flour, and salt directly into the wet mixture. Gently fold together until just combined, being careful not to overmix.
04 - Fold in the semisweet chocolate chips until evenly distributed throughout the batter.
05 - Pour the batter into the prepared pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
06 - Place the chopped dark chocolate and butter in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour over the chocolate mixture. Let stand for 1 minute, then stir until completely smooth and glossy.
07 - Allow the brownies to cool completely in the pan on a wire rack. Pour the prepared ganache over the cooled brownies, spreading evenly with a spatula.
08 - Refrigerate for 20-30 minutes until the ganache is set. Slice into 16 squares and serve.
# Expert Suggestions:
01 -
- The mint cuts through the richness just enough so you can keep eating them forever
- That ganache topping transforms ordinary brownies into something people actually remember
02 -
- Overbaking by even 3 minutes transforms fudgy brownies into dry cake, so start checking at the 25 minute mark
- Hot cream that is actually boiling can seize chocolate, so pull it off the heat the moment you see tiny bubbles around the edges
03 -
- Chop your chocolate into uniform pieces so it melts evenly in the ganache
- The parchment paper overhang is not optional unless you enjoy chiseling brownies out of the pan