Description

Fudgy chocolate brownies topped with a creamy, cool mint frosting and a glossy chocolate ganache—these festive squares are easy to make and perfect for St. Patrick’s Day or any celebration. The classic chocolate-mint combo is a guaranteed crowd-pleaser with bakery-style looks and nostalgic flavor.

Ingredients

Scale

1 cup (227 g) unsalted butter, melted and slightly cooled
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (80 g) unsweetened cocoa powder (Dutch-process or natural)
1 cup (125 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon instant espresso powder (optional)
1/2 cup (113 g) unsalted butter, softened
2 cups (240 g) powdered sugar, sifted
2–3 tablespoons whole milk (or dairy-free alternative)
1 1/2 teaspoons pure peppermint extract
Green gel food coloring (a few drops, optional)
Pinch of salt
1 cup (170 g) semisweet chocolate chips or chopped chocolate
1/2 cup (120 ml) heavy cream
1 tablespoon unsalted butter

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper and sides.
In a large bowl, whisk together melted butter and sugar until glossy and combined (about 1 minute). Add eggs one at a time, whisking well after each. Stir in vanilla extract.
Sift in cocoa powder, flour, salt, and espresso powder (if using). Gently fold together with a spatula until just combined—do not overmix.
Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Do not overbake.
Let brownies cool completely in the pan on a wire rack for at least 1 hour (or chill in the fridge for 20 minutes).
For the frosting: In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, beating on low. Add 2 tablespoons milk, peppermint extract, a pinch of salt, and green food coloring. Beat on medium-high until fluffy and spreadable, 2-3 minutes. Add more milk if needed.
Spread mint frosting evenly over cooled brownies. Chill in the fridge for 20 minutes to set.
For the ganache: Heat heavy cream in a small saucepan or microwave until steaming (not boiling). Pour over chocolate chips and 1 tablespoon butter in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Microwave in 10-second bursts if needed.
Pour ganache over frosted brownies, tilting pan to cover. Chill in fridge at least 30 minutes, until set.
Lift brownies out using parchment. Slice with a sharp or plastic knife, wiping between cuts for clean squares. Serve chilled or at room temperature.

Notes

For best results, chill brownies between each layer for clean lines. Use room temperature ingredients for a smooth batter and frosting. If making gluten-free or dairy-free, substitute as noted. For bakery-style slices, use a hot, dry knife. Brownies can be made ahead and freeze well.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 240
Sugar: 24
Sodium: 80
Fat: 12
Saturated Fat: 7
Carbohydrates: 32
Fiber: 2
Protein: 2

Keywords: brownies, mint, St. Patrick's Day, chocolate, dessert, ganache, easy brownies, frosted brownies, festive dessert