Chocolate Mint Brownies
Because you can see a picture of my brownies right off the bat, I feel that I should explain something before giving you the recipe. These brownies are definitely tasty, and fantastically rich. The bottom layer is a nice rich homemade brownie. The smell as they come out of the oven just makes your mouth water. The middle layer is a mint frosting (easy enough right?). The top layer is SUPPOSED to be a thick ganache. However, my ganache did not turn out. I debated omitting the ganache altogether, when it appeared to be too runny, but it tasted so good that I thought I’d drizzle it over the brownies anyway. Still tasty, but rather messy and not so photo worthy.
I am quite disappointed that my ganache didn’t turn out, because the original recipe’s picture makes it look so incredible yummy. I’m not sure what I did wrong, so maybe you can help me out. I guess I hadn’t made a ganache before. All the recipe said to do was to heat 1 cup of whipping cream. Then pour the hot cream over 1 cup chopped bittersweet chocolate, and whisk until smooth. I did this exactly. One thing that I’m wondering is if the chocolate needs to be a specific kind of chocolate. I used semisweet chocolate chips, thinking they would work, but apparently not. Thoughts?
I looked up other ganache recipes and reviews and it looks like I may be the only one who has had this problem. Perhaps it was to do with the mixing? Anyway, I will give you the original recipe (from Mom On TimeOut) because I’m confident you will be able to figure it out and have some beautifully tasty brownies in the end.
- 1/2 cup unsalted butter, cut into pieces
- 4 oz unsweetened chocolate, chopped
- 1/4 c Andes creme de menth baking chips
- 1 1/4 cups granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 tsp mint extract
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- Mint Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 Tbs water
- 1/2 tsp mint extract
- 4 drops green food coloring
- Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 cup (8 ounces) bittersweet chocolate, chopped
- Preheat oven to 325° and line an 8×8″ baking dish with foil; set aside.
- Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
- Stir in the extracts and sugar. Add the eggs, one at a time, making sure they are well incorporated.
- Mix in flour and salt. Beat with a wooden spoon until nice and smooth (about 50-60 strokes).
- Pour brownie batter into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.
- Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until smooth.
- Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
- Place the chips in a medium bowl.
- In a small saucepan (or microwave), bring the whipping cream just to a simmer. Do not let it boil over!
- Pour the whipping cream over the chocolate and whisk until nice and smooth.
- Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
- Wait 10 minutes for the ganache to set up a bit and then sprinkle on chopped Andes Mints (I used chocolate and mint chips).
- Place the finished brownies in the refrigerator for at least another 30 minutes before slicing and serving.