Prep Time : 35 minutes
Cook Time : 40 minutes
Chilling Time : 2 hours
Total Time : 3 hours 15 minutes
Servings : 12 -16 bars
Calories : 339kcal
Easy-to-make mint brownies are topped with thick mint frosting and soft chocolate ganache.
Ingredients
- 1 package (17.8 ounces) brownie mix and the ingredients called for on the package. (I recommend Betty Crocker’s Supreme Triple Chunk)
- 6 regular Oreos, finely chopped (leave the creme filling inside)
Frosting
- 3 ounces full-fat cream cheese
- 4 tablespoons unsalted butter
- 1 teaspoon peppermint (not mint) extract
- 1/16 teaspoon fine sea salt
- 2 cups powdered sugar
- Optional: green food coloring
Ganache
- 1 cup + 2 tablespoons milk chocolate chips (or semi-sweet chocolate chips if desired)
- 2/3 cup full-fat heavy cream
- 1 tablespoon unsalted butter
Instructions
- BROWNIES: Preheat the oven to 350 degrees F. Line a 9×9-inch (8×8-inch works, but we prefer 9×9) baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies — do not add the fudge packet if it came with your brownies (reserve the packet for later). Very finely chop 6 Oreo cookies and add to the brownie ingredients. Stir everything together to make a thick batter. Transfer to the prepared pan and bake according to package instructions, taking care not to overbake. As soon as the brownies are baked, remove from the oven and allow to cool for 3-4 minutes. If you had a fudge packet, spread it over the brownies now. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
- CREAM CHEESE FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
- GANACHE: Measure chocolate chips into a heatproof bowl and set aside. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 60 to 90 seconds. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with a pot lid or a plate to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to fully melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy– don’t immediately refrigerate) and then refrigerate for 2-3 hours or until chocolate topping is firm.
- SERVE: Using the overhang of parchment paper, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts.
Recipe Notes
Note 1: The strength of the peppermint extract varies from brand to brand; I use McCormick extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you’d like more extract, up to 1 and 1/2 teaspoons.
Nutrition Facts
Serving: 16bars Calories: 339kcal Carbohydrates: 48.4g Protein: 3g Fat: 15.9g
Cholesterol: 23.4mg Sodium: 109.3mg Fiber: 1g Sugar: 38.2g
