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These triple-layer Mint Brownies are sweet, delicious, and refreshingly minty. I think you should just eat them all day, everyday. This recipe is definitely worth the wait.
I love working with mint in my witchcraft practice. I use peppermint essential oil all the time in my diffuser. It really wakes me up and helps sharpen my focus. My mint plant is also the only herb I've managed to keep alive for more than a couple months. In fact, I thought I'd totally killed it once, but it came back and is flourishing once again. That's exactly the kind of energy I need in my life.
I'm also crazy for the flavor of mint and have been ever since I was a kid. Mint chocolate chip ice cream was my favorite and still can't be beat on a hot summer day. You'll often finding me spiking my hot chocolate with a bit of creme de menthe. You could say I'm a fan.
What makes mint brownies so awesome?
Apparently some people are on the fence about the mint and chocolate combo, but those people are not my people. I absolutely love these Mint Brownies and could probably eat one every day for the rest of my life. The mint cuts through the richness of the chocolate giving this sweet treat a brightness and vitality that regular brownies lack.
This recipe features a tender, gooey brownie layer, followed by a layer of white chocolate peppermint ganache, then a thick chocolate topping to seal the deal. You could make these for a kids party, a movie night treat, a local bake sale, anything really. I think they'd be a real crowd pleaser. Except for those weirdos who don't like mint. Just kidding. I love you.
Magical properties of mint
As I said, I'm a huge fan of mint in my witchcraft practice. It's such a versatile herb. Mint is an all-around vibration booster. You can feel it as soon as the scent hits your nose. Use it to call in purification, love, healing, and prosperity. Think of the way mint grows so eagerly and how hard it is to kill. Bring that abundant and perseverant energy into your magick.
Mint carries masculine fire energy, and is associated with the planet Mars and the sign of Virgo. It can be used to help balance the solar plexus and heart chakras. You can bring mint's energy to spell jars, candle magick, aromatherapy, and of course kitchen witchcraft. (Source: Practical Magic for Beginners by Maggie Haseman)
For full details on the magickal properties of other ingredients in this recipe, including chocolate, check out the Kitchen Magick page.
Tips for making Mint Brownies
The key to making this recipe is patience. We're working with three different layers here, and each one needs to cool before the next one can be added, so plan ahead.
We are melting some chocolate and butter in this recipe. You can do this in a makeshift double boiler by placing a glass bowl over a pan with a bit of simmering water. Just be sure the water doesn't touch the bottom of the bowl. You can also melt your ingredients in the microwave. Just make sure you're taking them out and stirring them at least every 30 seconds.
To make the mint layer, we're heating cream and pouring it over white chocolate to melt and form a ganache. I always find there's not quite enough cream to get the melting job done, so don't be afraid to pop the bowl into the microwave for 10 seconds then stir again.
FAQ
Of course not. You can definitely leave out the food coloring. Your mint layer just won't be green. It will still taste every bit as awesome.
Mint Brownies are totally awesome, and they're going to bring so much positive energy into your life. Get ready to vibe higher, kids.
Looking for more awesome brownie recipes? Try some Kahlua Brownies or White Chocolate Chip Brownies.
PrintMint Brownies
These triple-layer Mint Brownies are sweet, delicious, and refreshingly minty. I think you should just eat them all day, everyday. This recipe is definitely worth the wait.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the brownies
- 50 grams (4 tablespoons) butter
- 100 grams (3.5 ounces) dark chocolate chips
- 2 eggs
- 125 grams (½ cup) granulated sugar
- 50 grams (½ cup) all-purpose flour
- ½ teaspoon baking powder
- 15 grams (⅛ cup) cocoa powder
For the peppermint ganache
- 200 grams (7 ounces) white chocolate chips
- 100 ml (½ cup) heavy cream
- 2 teaspoons peppermint extract
- 1 to 2 drops green food coloring
For the chocolate icing
- 150 grams (5 ounces) dark chocolate chips
- 1 tablespoon corn syrup
- 50 grams (4 tablespoons) butter
Instructions
For the brownies
- Preheat your oven to 350 F (175 C) degrees and spray an 8x8 inch baking pan with non-stick spray.
- Put butter and dark chocolate in a microwave safe bowl and microwave 30 seconds at a time, stirring after each interval, until melted. It took me about a minute. Stir until smooth and allow it to cool for about five minutes.
- In a medium mixing bowl, whisk together eggs and sugar until it becomes pale yellow. Fold the chocolate mixture into the egg mixture with a rubber spatula until combined.
- Sift the flour, baking powder, and cocoa powder into the wet ingredients and fold everything together to form a thick batter.
- Pour the batter into your baking pan and bake for about 15 minutes or until just set in the middle.
- Allow to cool completely in the pan. I put mine in the fridge to speed this along.
For the peppermint ganache
- Put the white chocolate in a small bowl. Heat the cream over medium heat until it just barely starts to bubble. Pour the cream over the white chocolate and stir slowly until the chocolate is melted. You can pop it in the microwave for 30 seconds if you need additional heat. Keep stirring until everything is relatively smooth.
- Stir in the peppermint extract and green food coloring.
- Put this in the fridge for about 15 minutes to cool it down, then spread it over your cooled brownies. Put it all in the fridge for at least 45 minutes or until the green layer is set.
For the chocolate icing
- Put the chocolate, corn syrup, and butter in a microwave safe bowl and microwave 30 seconds at a time, stirring after each interval, until everything is melted. Mine took 1 minute. Stir until smooth.
- Allow the mixture to cool enough so that it's still pourable but not hot. You don't want to melt your peppermint layer. Pour it over the top of your brownies and gently spread it to the edges. Be careful not to go through to the green stuff.
- Put it all back in the fridge until the top layer is solid.
- Slice into generous squares before serving.
Keywords: Chocolate, Mint, Brownies
Jenna @ A Savory Feast says
Mmmm these sound so good! I love the combination of mint and chocolate.
Renee says
They ARE so good! Make them this instant!
Debbie says
Those look tasty!
Renee says
Mahalo! They so are!
SummerZ says
Hi! These look so yummy! Would they be good for an early summer bake sale? (Temp in 80s) Wouldn't want chocolate to melt
Renee says
Hi there. I wouldn't recommend leaving them out at room temperature for too long or you're right, they will get a bit melty and the presentation won't be as nice.
Sam says
Do these freeze? Or do I freeze the base brownie then add the toppings after defrosting?
Please and thank you
Renee says
I haven't tried freezing them. I think the safest bet would be to freeze the base then add the toppings after as you suggested. I'd be afraid that the other layers would just ooze everywhere when you tried to defrost them. Good luck.