Scrumptiously thick and chewy brownies topped with a layer of creamy mint frosting and a layer of dark chocolate. The ultimate brownies for St. Patrick’s Day!
I love the mint and dark chocolate combination. I would definitely choose the mint chocolate desserts over any other desserts. My favourite ice cream flavour as a kid (and now!) was mint chocolate chip. I just think mint and dark chocolate are a match made in heaven!
These brownies are deliciously thick, fudgey, and chewy. They are made with real dark chocolate, making them truly chocolatey. The perfect brownie layer for us chocolate lovers. Top these with dreamy, creamy mint frosting and dark chocolate, and you have yourself the ultimate brownie!
If you make anything this St. Patrick’s Day, you have got to try these Mint Chocolate Brownies. These were a huge hit with my mint chocolate-loving family, and will be with yours, too. Be prepared to be asked to make more!
Preheat the oven to 180C/350F/Gas 4. Line a 8x8" baking pan with aluminium foil, spray with baking spray, and set aside.
Whisk together the butter, sugar, salt, and cocoa powder. Stir in the vanilla extract, then mix in the eggs, one at a time. Fold in the flour until combined.
Pour the batter into the prepared pan, and spread out evenly. Bake for 20 - 25 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the Mint Layer
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the icing sugar, milk, peppermint extract, and green food colouring (1/4 teaspoon at a time until you reach desired colour), and beat until light and fluffy. Add more milk if too thick. Spread the mixture over the cooled brownies, and refrigerate for at least 1 hour.
For the Chocolate Layer
Melt the butter and chocolate together in a heat-proof bowl over a pan of simmering water, or melt them together in the microwave. Pour over the mint layer, and spread out evenly. Refrigerate for another hour (or overnight, if preferred) until the chocolate has set.
Cut into squares, serve and enjoy!
For nice, clean slices, run the knife under hot water, wipe dry, and cut a slice. Repeat before cutting each slice.