These delicious Mint Brownies pair a chewy brownie base with cream cheese mint filling and a rich chocolate sauce. And they are so easy to make! The best part, the longer they sit, the chewier they get. But you mind find it difficult to resist eating the whole batch. You’ve been warned.
What are the layers for mint brownies?
Fudgy brownies, mint cream cheese filling, and chocolate sauce – also known as Grasshopper Brownies.
Can I use Creme de Menthe?
Yes! Simply replace the mint extract and green food coloring with 2 Tablespoons of green Creme de Menthe. The alcohol will bake out in the oven.
What is a double boiler?
Essentially two pots in one, it is a combination of a large one that looks like a regular saucepan with a smaller, more shallow pot that fits inside.
Why use a double boiler?
A double boiler, or bain marie, is used to cook delicate ingredients that have a tendency to burn or seize over direct heat, such as melting butter and chocolate in our case today.
How can I make my own double boiler?
If you don’t own an official double boiler:
- Fill a small saucepan with an inch of water and bring up to a simmer (about 180 degrees).
- Put the butter and chocolate in a glass or metal bowl that fits comfortably on top of the saucepan, and stir until melted and smooth.
The key is to keep the bottom of the bowl from touching the simmering water, as this could burn the butter and chocolate.
Do I really have to wait for the brownies to cool before frosting?
Yes. If you do not allow the brownies to cool completely, the frosting will melt and separate.
To speed up the cooling process:
- Cool brownies at room temperature for 10 minutes.
- Refrigerate for 20 minutes.
How do I slice the brownies so that they have a straight edge?
Hot water and a sharp knife will do just the trick. After each slice, dip the knife back in the hot water, wipe clean with a paper towel, and continue until you have 36 pieces. They are rich, so a little goes a long way.
Mint Brownies Recipe
For the mint filling:
- 1 (8 ounce) package cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
For the brownies:
- 1 cup butter (2 sticks)
- 4 ounces unsweetened chocolate cut into pieces
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour
For the frosting:
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 2 tablespoons water
- 2 ounces unsweetened chocolate cut into pieces
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray and dust lightly with flour.
To make the mint filling:
- In a small bowl, beat cream cheese and sugar until smooth. Add egg, mint, and food coloring and stir until combined. Set aside.
To make the brownies:
- To make a double boiler, set a bowl (glass or metal) set over, but not touching, a pot of simmering water (around 180 degrees). To the bowl, add butter, stirring occasionally until melted.
- Stir in chocolate until smooth. Remove from heat and cool slightly, at least 10 minutes.
- Stir in sugar and vanilla. Add the eggs one at a time, beating well after each addition. Stir in flour.
- Pour batter into prepared pan. Carefully top with mint filling. Bake until set, about 45 to 50 minutes. Cool completely, about 1 hour.
To make the frosting:
- In a medium saucepan over medium-high heat, combine butter, corn syrup, and water and bring to boil. Remove from heat.
- Stir in chocolate until smooth. Add vanilla and powdered sugar and beat until smooth. Pour over cooled brownies and spread evenly. Cut into 36 bars. Store in refrigerator.