Green Mint Brownies

My sister practically begged me to recreate these after she tasted something similar at a bakery downtown. The combination seemed so wrong at first chocolate and mint together like that but one bite changed everything. Now they are the most requested treat for family gatherings.

I brought a batch to work last year and watched my skeptical coworkers turn into complete converts. The best part was seeing peoples faces when they realized the bright green layer was not just for show. Three people asked for the recipe before lunch was even over.

Ingredients

• Unsalted butter: Using room temperature butter for the mint layer makes all the difference in achieving that silky smooth texture
• Granulated sugar: This creates the perfect crackly top on your brownie layer while keeping the interior fudgy
• Large eggs: Room temperature eggs incorporate better and give you that glossy brownie finish everyone loves
• Vanilla extract: Do not skip this even with the mint layer it adds depth to the chocolate base
• All-purpose flour: Measure by weight if you can for consistently fudgy results every time
• Unsweetened cocoa powder: Dutch-processed cocoa gives the richest darkest chocolate flavor
• Salt: Just a half teaspoon balances all the sweetness and makes the chocolate sing
• Powdered sugar: Sifting this prevents any lumps in your mint cream layer
• Peppermint extract: Start with one teaspoon and add more only after tasting you can always add but cannot take away
• Green food coloring: Gel coloring works better than liquid for achieving that vibrant mint green shade
• Semisweet chocolate chips: Quality chocolate for the glaze makes these taste like they came from a fancy bakery

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and line a 23 cm square pan with parchment paper letting the edges hang over like little handles.

Melt and mix the brownie base:

Melt the butter then whisk it with sugar until blended before adding eggs and vanilla.

Combine the dry ingredients:

Sift in flour cocoa powder and salt then stir just until combined do not overmix or you will lose the fudgy texture.

Bake to perfection:

Spread the batter evenly and bake for 22 to 25 minutes until a toothpick comes out with moist crumbs not wet batter.

Cool completely:

Let the brownies cool completely in the pan this takes patience but the mint layer will slide right off a warm base.

Make the mint cream:

Beat softened butter until creamy then gradually add powdered sugar milk peppermint extract and food coloring until smooth.

Add the mint layer:

Spread the green mint cream evenly over the cooled brownies then chill for 15 minutes to set.

Prepare the chocolate glaze:

Melt chocolate chips and butter together until smooth using short bursts in the microwave or a gentle double boiler.

Finish and chill:

Pour the glaze over the mint layer spreading evenly then refrigerate for at least 30 minutes until set.

Slice and serve:

Use the parchment overhang to lift the brownies from the pan then cut into squares with a sharp knife.

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These became a tradition at our holiday cookie exchange after the first year I made them. Something about that green layer peeking through the dark chocolate just makes people smile before they even take a bite.

Getting the Right Mint Color

I have learned that gel food coloring gives you that vibrant mint green without adding too much liquid. Start with just a drop or two and add more gradually you can always deepen the color but cannot go back once you have added too much.

Making These Ahead

These brownies actually taste better after a day in the refrigerator which makes them perfect for preparing ahead. The flavors meld together and the texture becomes even more fudgy and substantial.

Serving and Storage

These keep well in the refrigerator for up to five days though they rarely last that long in my house. Serve them slightly chilled so the mint layer stays firm and each bite feels refreshing.

• Let the brownies sit at room temperature for 10 minutes before serving for the best texture
• Store between layers of wax paper in an airtight container to prevent sticking
• These freeze beautifully for up to three months if you want to stash some for later

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Hope these bring as much joy to your kitchen as they have to mine over the years.

Questions & Answers

→ How do I achieve the fudgy texture?

Use the correct ratio of butter, sugar, and cocoa powder, and avoid overbaking. Removing the brownies when a toothpick shows moist crumbs ensures fudginess.

→ What is the purpose of green food coloring?

It gives the mint cream layer a vibrant green hue, enhancing its visual appeal without altering flavor.

→ Can I substitute peppermint extract with another flavor?

Yes, you can use spearmint or another mint extract, but peppermint offers the classic refreshing taste paired with chocolate.

→ How should I store the brownies to keep them fresh?

Store them covered in the refrigerator for up to 5 days to maintain cream layer firmness and overall freshness.

→ Is it possible to add nuts for texture?

Folding chopped walnuts into the batter before baking adds a pleasant crunch and complements the flavors.