Today is National Chocolate Mint Day – that one day each year when we are invited to eat our way through an array of wonderful treats – everything from brownies to mint chocolate sauces. Not that mint chocolate lovers needed permission to indulge in those treats that bring such pleasure.
Did you know Girl Scouts first sold Thin Mint Cookies in 1953. It should come as no surprise that Thin Mints are still their most popular cookie to date. There’s even an herb, aptly named Mint Chocolate, with edible leaves that are said to taste like minty chocolate. Some swear that Mint Chocolate Herbs are just as advertised, while others say it’s nothing more that a peppermint herb with little brown specks. We only think it tastes like chocolate.
No matter, we all want to believe and most folks love the combination of chocolate with mint. It’s why at Christmas Time we stick a candy cane into our hot cocoa.
These multi-layered brownies are the perfect blend of textures and flavors that bring a smile to our faces. Enjoy!
Buttercream Mint Brownies with Chocolate Ganache
1/2 cup Butter
1/2 cup Oil
2 cups Sugar
2 teaspoons Vanilla
1/4 teaspoon Mint Extract
2/3 cup Cocoa Powder
1 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
Heat oven to 350-degrees. Spray a 9-inch by 13-inch baking pan with nonstick spray. Line with parchment paper, allowing paper to extend beyond the shorter ends of the pan. Spray paper with nonstick spray and set pan aside.
Melt the butter in a large microwave-safe bowl. Whisk in the oil, sugar, eggs, vanilla, and mint extracts. Sift in the cocoa, flour, and baking powder. Add salt, mix well to combine.
Spread batter in the prepared pan and bake for in the heated oven for 22 minutes or until a cake tester inserted in the middle comes out with only a few crumbs. Let brownies cool completely.
1/2 cup Butter softened
1/4 teaspoon Mint Extract
1-3/4 cups Powdered Sugar
1-1/2 tablespoons Heavy Cream or as needed
Green Food Coloring as desired
Cream butter in the bowl of a stand mixer for about 2 minutes. Add mint extract, beat to blend.
In another bowl, sift powdered sugar. With the mixer on low, slowly add the sifted sugar and beat until well combined. Add enough cream for the mint buttercream to be a spreadable consistency. Add food coloring and mix well to tint buttercream a pastel minty green shade. Taste; add additional mint extract if desired.
Spread evenly buttercream over the top of the cooled brownies. Refrigerate.
8 oz Bittersweet Chocolate
1 cup Heavy Cream
Finely chop the chocolate; place in a heat proof bowl. Set aside.
In a heavy saucepan, bring the heavy cream to a simmer. DO NOT let cream come to boil. Pour the heated cream over the chopped chocolate and whisk until smooth.
Pour the ganache over the mint layer. Refrigerate for 2 hours or until fully set.
Remove mint brownie from refrigerator. Gently lift brownie using the parchment paper and support with a spatula if necessary. Cut brownie into serving size squares, arrange on a platter and serve.