Thin Mint Brownies
These Mint Brownies are easy to make and the mint and chocolate ganache layers take these boxed brownies and turn them into something special for St. Patrick's Day.
Equipment
- piping bag fitted with a star tip
- 9×13 baking dish fitted with parchment paper
Ingredients
Ingredients
- 1 chocolate brownie mix
Mint Frosting
- 1 cup unsalted sweet cream butter softened
- 3 tbsp heavy whipping cream
- 2 1/2 cup powder sugar
- 2 tsp mint extract
- 3 drops green food colouring
Chocolate Ganache
- 1/2 cup unsalted sweet cream butter melted
- 2 cups bag of milk chocolate chips
- 255 grams Mint creme sandwich cookies or Thin Mint cookies
Instructions
Directions
- Preheat oven to 350 degrees
- Using a standing mixer, prepare the brownie mix according to the box
- Bake in the oven for 20 minutes
- While the brownies are baking, prepare the frosting
- Using the standing mixer, combine all ingredients and mix on medium speed until combined and smooth
- Scoop frosting into the piping bag
- Once the brownies are baked, let cool to room temperature
- Once the brownies are cooled, pipe the frosting around the brownies
- Using a flat spatula or knife, smooth the frosting out over the brownies
- Set aside while you make the chocolate ganache
- Using a small sauce pan, heat up the heavy whipping cream until it start to simmers
- Pour the chocolate chips into a medium bowl
- Pour the heavy whipping cream over the chocolate chips and let sit for a few minutes
- Using a whisk, mix until smooth
- Pour ganache over the frosting
- Using a ziplock bag and a rolling-pin, crush up the mint cookies into crumbles
- Sprinkle the crushed cookies over the ganache
- Place into the fridge for an hour or until ganache hardens
- Cut into bars and enjoy!
Nutrition
Serving: 12peopleCalories: 606kcalCarbohydrates: 74gProtein: 3gFat: 34gSaturated Fat: 17gTrans Fat: 1gCholesterol: 66mgSodium: 203mgPotassium: 30mgFiber: 1gSugar: 54gVitamin A: 764IUVitamin C: 1mgCalcium: 15mgIron: 2mg
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