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These brownies stack three dreamy layers—chocolate, mint, and ganache—that feel downright magical together. I’ve messed around with all sorts of mint amounts and buttercream tricks, and honestly, if you let each layer chill before stacking on the next, you’ll build the tallest, tastiest tower around.
Brought a pan to a potluck last week—everyone went wide-eyed after one bite. Sometimes a treat just needs a little nostalgia and a touch of fancy to blow people away.
Unbeatable Ingredients
- Brownie Mix (boxed): Grab any brand you love, it’s your solid starting point
- Mint Extract (real stuff): Skip peppermint! You want true mint flavor for this
- Gel Food Coloring: Gets you minty green without making things runny
- Chocolate You’ll Want to Eat: The ganache only tastes as good as your chocolate
- Heavy Cream: Makes the ganache and buttercream turn out rich and smooth
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Making Brownies Happen
- Baking the Brownies:
- Go ahead and make the brownie mix, line your pan with paper that hangs over for easy lifting. No shame in boxed!
- Buttercream Time:
- Once the brownies are totally cool (don’t rush), beat up your butter first, then the sugar goes in. Add the mint little by little—if you overdo it, you’ll regret it!
- Minty Color:
- Add food coloring just a tiny bit at a time. You want a gentle green, not neon shamrock.
- Perfect Ganache:
- Warm up your cream just till you see little bubbles. Pour over chocolate chips, walk away for a bit, come back, and it’ll stir into velvet.
When I first tried these, I got impatient and my layers swirled together. These days, slow and steady wins the brownie game.
Hot Oven Wisdom
Brownies are right where you want them when you see sticky crumbs on your toothpick. They'll keep setting up as they cool, don’t worry.
Serving Inspiration
Slice small because they’re seriously rich. You’ll want cold milk alongside—trust me.
Switch Things Up
Go for a dark chocolate top, swap the extract flavors, or toss crushed Andes mints right on top.
Freshness Tips
Store in a tight-sealed container on the counter for three to four days—though honestly, they’re gone in my house way faster.
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After countless tries and parties, these brownies are now my secret weapon dessert. Turns out, the fanciest-looking treats are often the easiest when you know the tricks.
Recipe FAQs
- → How far in advance can I prepare these?
- You can make them up to 4 days before and store at room temp. In the fridge, they last about a week, or freeze for up to 3 months.
- → What if I don't have the right size pan?
- Using a 9x13 pan works for thinner layers, and the topping recipes cover the bigger size just fine too.
- → Should I use mint or peppermint extract?
- Mint extract tastes lighter and more natural, while peppermint is bolder. Either one will work fine.
- → Is chilling between steps really needed?
- Yes, cooling the layers keeps the filling firm, so the warm chocolate top doesn't blend in.
- → Can I swap the boxed mix with homemade brownies?
- Absolutely, use your favorite scratch-made brownie or boxed mix for the base.