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The Ultimate Loaded Mint Brownies

The Ultimate Loaded Mint Brownies

These Loaded Mint Brownies feature a dense, fudgy chocolate base, a cool and creamy mint buttercream layer, and a silky chocolate ganache topping. Decorated with Andes mints, they are the perfect festive dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 3/4 cup Dutch-processed cocoa powder
  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
For the Mint Buttercream
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp peppermint extract
  • 2 drops green gel food coloring adjust for desired color
For the Ganache & Topping
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 cup Andes mints, chopped for garnish

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the Brownie: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating vigorously until the mixture is glossy.
  3. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined and no flour streaks remain. Pour batter into the prepared pan.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely in the pan.
  5. Make the Mint Layer: In a stand mixer, beat the softened butter until creamy. Gradually add powdered sugar, 2 tablespoons of heavy cream, and peppermint extract. Beat on high until fluffy. Add green food coloring until desired shade is reached.
  6. Spread the mint buttercream evenly over the cooled brownies. Place the pan in the fridge for 20 minutes to firm up.
  7. Make the Ganache: Place chocolate chips in a heatproof bowl. Microwave the 1/2 cup heavy cream until it begins to simmer (about 45 seconds). Pour hot cream over chocolate chips. Let sit for 3 minutes, then whisk until smooth and glossy.
  8. Pour ganache over the chilled mint layer and spread quickly. Immediately top with chopped Andes mints. Chill the entire pan for at least 1 hour to set before slicing.

Notes

Slicing Tip: For clean layers like the photos, use a sharp knife run under hot water and wiped dry between each cut.