Learn how to achieve St. Patrick’s Day mint brownie perfection
How lucky you must be to stumble across this recipe just in time for St. Patrick’s Day. This is a twisted combination of peppermint and sweet chocolate that is sure to make almost everyone’s taste buds scream “yum.” This dessert could be the pot of gold at the end of your rainbow this year.
These Mint Brownies have three delicious layers. First, a brownie supreme in the background. Then a fluffy layer of spearmint that is bursting with flavor and color. Last but definitely not least, a chocolate layer on top made with chocolate chips, butter, and a little whipped cream.
All of these layers create a smooth, sweet, minty, bite-sized dessert perfect for any occasion, but especially St. Patrick’s Day. The mint green color really pops on the plate, giving it an extra shine and an appetizing shine.
To get started, create the smooth chocolate-filled brownie. Combine brownie mix, vegetable oil, one egg, water, and bag of chocolate syrup. Bake and cool completely.
Then it’s time for some colorful and festive fun. Make the filling with powdered sugar, butter, heavy cream, softened cream cheese, a dash of peppermint extract, and a few drops of green food coloring. Beat and pour into the cooled brownie pan.
The last layer is simple. In a saucepan, melt the whipped cream, chocolate chips, and butter until smooth. When it cools to lukewarm, pour it over the filling for the final layer.
Find more seasonal dessert recipes at Culinary.net.
mint brownies
Servings: 9-12
Nonstick cooking spray
1 box of supreme brownie mix with chocolate syrup sachet
3 tablespoons of water
1/3 cup vegetable oil
1 egg
Stuffed:
3 1/2 cups powdered sugar
1/4 cup butter, softened
1/4 cup whipping cream
5 ounces cream cheese, softened
1/2 teaspoon mint extract
5 drops of green food coloring
Addition:
1/2 cup of whipping cream
1 (12-ounce) bag chocolate chips
1/2 cup butter
Heat oven to 350 F.
Spray an 8 x 8-inch pan with nonstick cooking spray.
In a large bowl, whisk together the brownie mix, water, oil, and egg until combined. Pour into the prepared baking dish. Bake 35 minutes. Cool completely, about 1 hour.
To make the filling: In a large bowl, whisk together the powdered sugar, butter, whipping cream, cream cheese, peppermint extract, and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.
To make the topping: In a saucepan, melt the whipped cream, chocolate chips, and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.
Before serving, let brownies rest for 10 minutes at room temperature.
Tips: Cut brownies with a wet knife for cleaner cuts. Store covered in the refrigerator.